Techniques for Final Shaping
The final shaping step ensures dough has the correct tension, form, and consistency for baking. Students will learn:
- Forming boule and batard
- Advanced baguette shaping
- Braiding techniques
- Maintaining surface tension and elasticity
- Proper handling for consistent oven spring
Learning Objectives
Students will understand how to transform rested dough into professional-quality shapes, ensuring even baking, optimal texture, and visually appealing results.