Shape couronnes, chignons, baguettes, dramatic bread centerpieces and more with help from cookbook author and King Arthur Flour guest instructor Ciril Hitz. From the simple to the spectacular, professional shaping techniques bring a new element of artistry to your bread-baking adventures.
Meet Ciril Hitz and start class by mixing a decorative straight dough and producing three basic shapes: baguette, bâtard and boule.
Learn about intermediate and advanced shapes next. Find out how to shape couronne bordelaise, tabatière, daisy and chignon and discover how to tell when your dough is ready to be shaped.
Find out how to expand bread to its full volume and lend a decorative effect. Then use multiple scoring techniques on a baguette and dive into interesting variations such as épi de blé.
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