French, Italian, and Vienna Loaves

These loaves vary in shape from thick, elongated ovals and thick French-type loaves called bâtards to long, thin French baguettes.

1. Flatten the rounded, relaxed dough into an oval with the hands or with a rolling pin (a). Stretch the oval with the hands to lengthen it (b). Roll up tightly and seal the seam well (c, d). Roll the loaf on the bench under the palms of the hands to even out the shape. This will produce an elongated, oval-shaped loaf. The ends should be tapered and rounded, not pointed.

2. If a longer, thinner loaf is desired, relax these units again for a few minutes. Flatten them with the palms of the hands and stretch the dough lightly to increase its length. Once again, roll up tightly and seal the seam well. Roll on the bench under the palms of the hands to even it out and to stretch it to the desired shape and length.

3. Place seam-side down on pans dusted with cornmeal. Proofing the baguettes in these special pans (e) maintains their shape. Proof. Wash with water. Slash with diagonal cuts or one lengthwise cut; this can be done before or after proofing. Bake with steam for the first 10 minutes.