The Art of Baking Bread by Matt Pelligrini

Author:Matt Pelligrini
Language: eng
Format: epub
ISBN: 9781616085377
Publisher: Skyhorse Publishing, Inc.

SHAPING THE BOULE

A final boule shape is formed from the round preshape that was described previously. Although you may wonder why a piece of dough that has already been preshaped into a round needs to be shaped again into a round, there’s a good reason for it. It might best be likened to participating in a sporting event. Preshaping is like warm-ups; it gets you ready for the important part that comes next—the game. When it comes to bread, final shaping is the game, and my guess is that if you’ve made it this far in this book, there’s no doubt you want to win, so let’s get to the final shaping of the boule.

Here’s the easy part about shaping a boule: it’s performed in precisely the same manner as the tightening process described in steps 15 through 18 of the first method of folding (pages 62–64). Just remember to use a round preshape to work with. Other than that, follow those steps and you’ve got yourself a boule. This technique will serve you perfectly when you are craving a one-to two-pound boule—a perfect size for almost any taste—but if you want to mold your dough into rolls, then the technique changes just a bit.

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