Alan wrote:

>Ok,what i like to know is there some basic technic for dough shaping as =
to
>form dough like round,long,square(maybe)shape?
>
[...]

Yes, the dough needs to be scaled to size, benched and kept from drying=20
out, then rounded before it proofs too much.

But that you need to have someone show you. It takes demonstration and=20
practice.

You roll the scaled dough on the bench under the cupped palm of your hand=
=2E

Clockwise rotation.

The edge of your hand and the thumb pinch the dough against the bench,=20
stretching the dough, rounding it.

Nothing you can learn from reading a website or a book, it will need an=20
instructor and practice......practice......practice......

If you use too much flour or the dough is too dry, the dough will not=20
have any stiction, will not round.
If you use not enough, it will stick to the bench and hands.

That is not something that is picked up immediately, it will take=20
practice and doing it. Soon you'll use both hands. Kind of like=20
lightning hits you. When you know how it is done, you'll know. It comes=20
together in your cupped hands.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20