Take a piece of dough, say 500 grams, in your hand.

With the two hands together, gently pull the dough from the top to the
bottom as if you were rounding the dough. Turn the dough slightly, and
repeat the pulling step. Do this around the whole piece of dough. Now
gather the parts that you have pulled together and pinch them tightly.

Notice how the dough seems to have developed a "skin?" This is a gluten
"cloak," the basic surface tension that makes a loaf of bread a loaf of
bread. This is the basic process for making a bread hold together and rise
properly. If you think of each and every bread you make, and work on ways
to develop this surface as you form loaves, you'll be a long way along.

When making a baguette, one way to do it is to press the dough down into a
long flat shape, then fold the pieces over along the long axis. Pinch the
seam together. Then do it again. Repeat this one or two more times.
Again, you will have built up the surface tension in the dough by the
process of flattening and folding.

You can do this with rolls by either gathering the dough as for the 500gm
loaf or by taking the dough and rolling it around on the counter top.

To make a square or rectangle, fold the dough over from the sides toward the
center. Making a square doesn't work as well as making a round or a stick,
but you can get something that looks more square than round if you work at
it.

This is a very quick description of several methods of shaping dough. Other
people will have other methods and you can read about a lot of ways in books
and see videos of some more. The goal of all of them is to develop surface
tension in the dough that will allow the loaf to stand by itself and be a
loaf, not a blob.

Barry

"Alan" > wrote in message
...
> Sorry for the question inproper.
> Ok,what i like to know is there some basic technic for dough shaping as to
> form dough like round,long,square(maybe)shape?
> I saw those pretty shape bread,are these shape forming needs years of
> experiences?
> if a person shaping skills is lousy,the products come out for instant very
> rough bread skin surface,I know this is due to poor rounding and gas leak
> out,so what are the basic shaping technic that need to be learned?
> thanks
>
>
> "H. W. Hans Kuntze" > wrote in message
> ...
> Alan wrote:
>
> >nobody could discuss about this question?!!
> >
> Hint. Maybe it is the question?
>
> > "Alan" > wrote in message
> ...
> > Hi,
> > how many method for dough shaping?
> >
> Shaping what for? Preliminary rounding? Final rounding? Shaping
sculptures?
> A little precision goes a long way when posting questions.
>
> > is there a web site I can learn from?
> >
>
> As many as there are ways to form dough..
>
>
http://www.google.com/search?hl=en&i...raiding&btnG=G
> oogle+Search
> (
>
http://www.google.com/search?hl=en&l...gh+rounding&bt
> nG=Google+Search
> (
>
http://www.google.com/search?hl=en&l...cy+bread+shape
> s&btnG=Google+Search
> (
>
http://www.google.com/search?hl=en&l...ad+sculptures&
> btnG=Google+Search
> (
>
> --
> Sincerly,
>
> C=¦-)§ 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"
> _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
>
>