I'm trying to make a bread in the similar fashion to this one, but am unsure how to shape it and what vessel to proof it in. Any help is much appreciated!
It was easy. Basically, instead of shaping the loaf by forming a ball or log, pull the dough into a rectangle and fold it over on itself to the size you want.
These are simply cut out from a large slab of dough that rested on the table or a baking sheet until proofed, and then baked. It is very similar to ciabatta shaping techniques
I made a Rustica loaf recently:
https://www.thefreshloaf.com/node/72724/pain-rustique-using-san-joaquin-sourdough
It was easy. Basically, instead of shaping the loaf by forming a ball or log, pull the dough into a rectangle and fold it over on itself to the size you want.
I proofed it covered and free-standing.
TomP
These are simply cut out from a large slab of dough that rested on the table or a baking sheet until proofed, and then baked. It is very similar to ciabatta shaping techniques
Simple one step cut out to the desired width.
Two step shaping: cut out extra wide and fold towards centre