Shaping bread creates uniformity of size for each dough piece, which allows for uniformity in proofing and baking times. Shaping gives the dough a smooth, tight skin that will help trap the gases that develop during fermentation. Resting the dough after shaping, covered with a linen cloth or plastic wrap, allows the gluten to relax so that the dough will be easier to manipulate into its final shape. After resting, give the dough its final shape. In this Chef’s tip, learn the proper technique to shape bread at home to achieve consistent, professional results at home.
