Shaping is one of the important step in dough handling. How to shape a dough that has enough tension to bloom with good oven spring, yet not too tight to restrict the bloom. I am sharing here the three simple ways of shaping sourdough batard. Tell me which is your favourite shaping style.

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歐包整形手法是其中一個相當重要的麵糰處理環節。
整形手法要拿捏的對讓麵糰有足夠張力在烤爐裏爆發也不能使麵糰彈性太强限制了麵糰在烘烤過程裏的膨脹力。

我在這里分享三種簡單的麵團整形手法。告訴我你最喜歡哪種整形手法。

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