Shaping Styles: Log

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 an almost rectangular shape. Place the dough on a lightly floured surface with the shorter end facing you and, with the palm of your hand, push lightly to degas slightly. Pull the bottom short side to the center, making a seam, then fold the whole piece over itself to form a neat rectangle. Flip the rectangle over and tighten it slightly by cupping your hands together around the top of the dough and gently pulling the dough toward you, working quickly and easily until you have a neat, fat, almost oval shape that stands up well. Using a scraper, turn the oval 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.