A New Shaping Technique | The Fresh Loaf

I thought some of you might be interested in a new shaping technique:

http://www.breadcetera.com/?p=105

SteveB

Floyd - Rather than rewriting the full post here, I thought a link to the post would be more appropriate. If it is considered bad form to link away from TFL, please let me know and I will no longer do so.

Hi, Steve. I've wanted to make a coronne bordelaise for so long, but, like you, didn't want to invest in the special banneton. That is such a neat solution. Thanks for sharing!
David

David, have you ever seen Susanfnp's site? She gives wonderful instructions for shaping the coronne without the fancy banneton. I found a perfect basket but that's as far as it went - one of these days... A.

Dave, glad you liked it! If you ever get the chance, give it a go. It might be a bit labor intensive (although, for me, it was loads of fun) but I think you'll be pleased with the result.

SteveB

www.breadcetera.com

Steve, for some reason I can't view your site - starts out fine but then can't continue. Is there some secret? I would really like to read about your shaping, A.

AnnieT, the post contains a couple of videos which might take some time to load. Check the progress bar at the bottom of your browser to see if the page is loading, albeit slowly.

SteveB

www.breadcetera.com

Steve, I just tried again and the computer froze (again) and I had to use the old ctrl/alt/delete trick, so I don't think it is the videos, A.

AnnieT, thanks for letting me know of the problem. I'll see if there is anything I can do on my end.

SteveB

www.breadcetera.com

Great improvising..I love all the different shapes..that to me is truly artisan. Not said to provoke any more discussions about the definition of "artisan"! This is mine..Thanks for sharing.

Betty