Uploaded July 2021 | Updated September 2026, 1 week ago

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Shaping is one of the important step in dough handling. How to shape a dough that has enough tension to bloom with good oven spring, yet not too tight to restrict the bloom. I am sharing here the three simple ways of shaping sourdough batard. Tell me which is your favourite shaping style.

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歐包整形手法是其中一個相當重要的麵糰處理環節。
整形手法要拿捏的對，讓麵糰有足夠張力在烤爐裏爆發，也不能使麵糰彈性太强，限制了麵糰在烘烤過程裏的膨脹力。

我在這里分享三種簡單的麵團整形手法。告訴我你最喜歡哪種整形手法。

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❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！

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