Shaping Styles: Round

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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Form a scaled portion of dough into a rough ball. Place the dough on a lightly floured surface and, with the palm of your hand, push lightly to degas slightly. Then pull the two top corner pieces toward you into the center of the now slightly flattened ball. Flip the ball over and tighten it by cupping your hands together gently around the top of the dough and carefully pulling the ball toward you, working quickly and easily until you have a nice round shape that stands up well. Using a scraper, turn the round seam side down to bench rest. After it is done resting, turn the dough seam side up and repeat this same process for the final shape.