Simply enjoy food

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There are many ways to turn dough into nicely shaped breads. Here are the steps I follow that seem to work for me.

First, I start with the right portion of dough.

Then I flatten it out a little, without degassing it too much.

To make baguettes or baguette-type breads, I roll it up. I make sure to tighten the skin so that the bread will become round when it bakes.

Then I will rock and roll the dough to stretch it out into the final shape. I lay them on parchment paper.

I let it proof for the required time. Usually 30 minutes for room-temperature dough and about 60 minutes for dough that has come out of the refrigerator.

Then I score the dough or otherwise shape it. Here I am cutting it with scissors to make an épi shape.

Into the oven they go at high heat with steam.

Final result: