Round Loaves and Oval Loaves

These techniques are used for many types of breads, including pain de campagne and French rye. A round loaf is called a boule or miche.

1. Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. Shape the dough into a seam-free ball (a).

2. Place on pans sprinkled with cornmeal or flour. Proof, wash the tops with water, and slash the tops in a crosshatch pattern (b, c). Bake with steam.