Shaping
Forming risen dough into its final shape, such as a loaf, rolls, braids or buns, while building surface tension.
- Techniques and preparation methods
Also called: shaping dough, preshaping
Good shaping pulls the outer skin of the dough taut, which helps the loaf hold its form and rise upward in the oven. Dough is often preshaped into loose rounds, rested 15 to 30 minutes so the gluten relaxes, then given its final shape.
Work on a lightly floured or unfloured surface, depending on how sticky the dough is. Too much flour stops the dough from gripping the counter and makes it hard to tighten.
Bake it at VanillaGoods
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RecipeChocolate Almond Croissants10 hr 3 min · Makes 8 pastries - Baking Academy lessonCroissant school 3 shaping croissants
Tools for this
Saint Germain 9-Inch Round BannetonHolds the dough's shape through the final rise for a taller, crustier loaf.See it on Amazon
Stainless Bench ScraperLifts, cuts and squares off dough cleanly.See it on Amazon
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