Diagram for Shaping French Bread

Name: Diagram for Shaping French Bread
Cuisine: American
Ingredients: 1 to use for the dough; 1 or this one

I searched for a way to make good French bread in a cheap oven.
All I found was a bunch of videos, so I made a diagram and explained the method in my own words.
I hope you can understand it.

Hoping this is easy enough to follow...?!
Anyways, give it a go.
Do your best and try not to release too much gas. Recipe by Tsukakei

I searched for a way to make good French bread in a cheap oven.
All I found was a bunch of videos, so I made a diagram and explained the method in my own words.
I hope you can understand it.

Hoping this is easy enough to follow...?!
Anyways, give it a go.
Do your best and try not to release too much gas. Recipe by Tsukakei

cookpad.japan @cookpad_jp

I searched for a way to make good French bread in a cheap oven.
All I found was a bunch of videos, so I made a diagram and explained the method in my own words.
I hope you can understand it.

Hoping this is easy enough to follow...?!
Anyways, give it a go.
Do your best and try not to release too much gas. Recipe by Tsukakei

I searched for a way to make good French bread in a cheap oven.
All I found was a bunch of videos, so I made a diagram and explained the method in my own words.
I hope you can understand it.

Hoping this is easy enough to follow...?!
Anyways, give it a go.
Do your best and try not to release too much gas. Recipe by Tsukakei

Saved

Ingredients

1to use for the dough
1or this one

Saved

Steps

1

Lightly stretch out the dough with the palms of your hands. Use a light touch. Make sure not to release too much gas! *You don't have to stretch it out too much either.
2

Fold a little more than 1/3 the dough from the bottom.
3

The dough should be folded from the top towards the bottom, but you also need to seal it at the same time, and shift the seam to the center.
4

lightly press down on the seam with your thumbs...
5

...and then fold the dough in half.
6

Use the knuckle on your thumb to seal the folded dough.
7

The place the seam downwards, roll the dough back and forth, stretch to the length of the pan, and you are done with the shaping.
8

It's hard to see, but the bread has a bunch of nice air pockets.