The Baker's Guide to Artisan Bread Shaping
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.
Ciril Hitz teaches bread baking at the International Baking and Pastry Institute at Johnson & Wales University in Rhode Island. He has written two books on baking bread, "Baking Artisan Bread" and "Baking Artisan Pastries and Bread," and has produced two bread baking DVD series. His work has also been featured on NBC's "Today" show, Food Network and TLC.
Materials: What you Need
Lesson Plan: What you Learn
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.
Mix enriched challah dough and find out how to divide and preshape the dough, knot fleur de lis and create faux braid shapes before baking them to pillowy perfection.
This lesson is all about the braid. Explore the shaping sequences for two-, three-, five- and six-strand braids. Then find out how to combine two separate braids for the dramatic combo braid.
Finally, learn how to mix a live, decorative dough and put what you've learned about rolling, shaping and braiding to use. Plus build a dramatic centerpiece crowned with a bread rose and create custom stencils for personalized loaves.