Proper shaping can take a loaf from flat, to tall and fluffy. It can effect the oven spring, and the scoring. There is technique to getting the right amount of tension in the dough, and not ending up with a sloppy mess. This module teaches both a boule (round) and batard (oval) and gives you a solid foundation for getting great oven spring! This is an individual module from the Learn to Leaven course, and only covers shaping.
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