First,Thanks for sharing with me.

So it is a skills after you learn the technic,and error bound to be made!
but some get paid to learn while some not so lucky one need to pay to learn.
so be fair,the machine came out and took over the man skills and man works
as an operator instead of baker!
so the good skills lost one day after so much automation,and the manual
skills became unique and those who know the
popular skills act so pround and keep it as to their own.
How can a young baker survial?How is the situration in Germany?
I was told that in germany it takes min 5 years to become a baker.

"H. W. Hans Kuntze" > wrote in message
...
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
out, then rounded before it proofs too much.

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

You roll the scaled dough on the bench under the cupped palm of your hand.

Clockwise rotation.

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

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

If you use too much flour or the dough is too dry, the dough will not
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
practice and doing it. Soon you'll use both hands. Kind of like
lightning hits you. When you know how it is done, you'll know. It comes
together in your cupped hands.

--
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"
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