Final Shaping

After the secondary fermentation, the dough is given its final shape. Following are two of the most basic and common shaping techniques: a boule and a bâtard. Throughout this and the advanced breads and rolls chapters, various formulas will utilize and illustrate common shapes used for lean and enriched yeast doughs. Brush the dough with egg wash or water, if using, after it is shaped so that the dough can be evenly coated without affecting it after its final rise (see also “Washes,”). Any simple garnishes such as seeds or coarse salt can be applied once the surface is brushed with egg wash or water; the wash will hold them in place.