Basics and Techniques: Shaping the Dough

Once the dough has been knocked back and the bulk prove is complete, you can begin shaping the loaves. When shaping a loaf you are primarily creating tension, as the development, kneading and mixing of the dough has already occurred. Do not knead the dough excessively as you do not want to knock all the air out of the dough. At Bourke Street Bakery we mostly make round loaves or batards. A batard is an oblong-shaped loaf, similar to a baguette, but generally shorter and wider than a baguette.

You will need to divide the dough into the required portions as instructed in each recipe. Working with one portion of dough at a time, place it on a clean work surface; do not flour the surface. Surround the dough with your cupped hands, always keeping your hands in contact with the dough. In an anti-clockwise motion, start rolling the dough to create a tight ball with a smooth surface. Once you have achieved this, place the pre-shaped ball of dough on a lightly floured work surface. Repeat with the remaining dough portions — let the balls of dough rest on the flour for 20 minutes, covered with plastic wrap.