Technique & Process

Appears in

Bien Cuit: The Art of Bread

By Zachary Golper and Peter Kaminsky

Published 2015

About

© 2015 All rights reserved. Published by Regan Arts.

In this section

Prepping a Sourdough Starter to Make a Loaf

Rolling and Tucking

Stretching and Folding

Shaping a Round Loaf

Baking in a Dutch Oven

Incorporating Add-Ins

Using a Linen Liner

Shaping a Tube or Oval Loaf

Baking Stones and Steam

Shaping an Oval

Scoring Bourbon Bread

Rolling Dough into Balls

Scoring Oatmeal Rolls

Shaping Small Tubes

Shaping Small Oval Tubes

Shaping Small Baguettes

Shaping Kaiser Rolls

Shaping Biscuits

Using a Transfer Peel and Baking Peel

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