Shaping chapter (#41)

This includes all the information needed to properly shape your dough.

book/book.tex

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   {./images/external/}
   {./baking/}
   {./wheat-sourdough/}
+  {./wheat-sourdough/shaping/}
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book/wheat-sourdough/wheat-sourdough.tex

@@ -1294,7 +1294,194 @@ take these timings with a grain of salt and experiment in
 your environment.
 
 \section{Shaping}
-This chapter is still pending and will be added soon.
+
+Shaping will give your dough the final shape before baking. After
+completing shaping your dough proceeds to the proofing stage and
+will then be scored and ultimately baked.
+
+There are countless shaping techniques. The technique to choose
+depends on the type of bread you want to make. Some techniques
+are gentler on the dough, making sure that the dough does not
+degas. Other techniques are faster but degas the dough a little
+more. The tighter you shape, the more evened out your final dough's
+crumb structure will look. At the same time, a tighter shaping-technique
+will improve your dough's strength. More strength will ultimately result
+in more vertical oven spring.
+
+The following instructions assume that you want to make a batard-style
+bread featuring an oblong shape. Learning this technique
+will provide you with a solid knowledge foundation that
+can easily be extended to make bread rolls or baguettes.
+
+Mastering the challenging shaping technique will likely take you
+multiple attempts. You only have a single attempt per dough though. If you
+do a mistake, the final bread is likely not going to turn out as good
+as it could. If this technique causes you a headache, I recommend making
+a larger batch of dough and dividing and preshaping it into
+smaller portions. Instead of making a large batard, practice making miniature
+batard bread rolls.
+
+\subsection[Flouring the surface]{Apply flour to the dough's surface.}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{step-1-flour-applied}
+  \caption{A dough that has flour applied to its surface. This is
+  the first step of the shaping process.}
+  \label{fig:shaping-flour-surface}
+\end{figure}
+
+If you are only making 1 loaf out of your dough apply flour
+generously to the top layer of your dough. Rub the flour onto your
+dough with your hands. Flip over your container. Wait a little bit
+to allow the dough to release itself from the container. Proceed
+with step 3.
+
+If you divided and preshaped, apply flour generously to the dough's
+top layer as well. With gentle hands spread the flour evenly across
+the dough's surface. See figure \ref{fig:shaping-flour-surface} for a
+visual representation of how your dough should like after coating
+the surface.
+
+\subsection[Flipping the dough]{Flip the dough over}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{step-2-flipped-over}
+  \caption{A flipped-over dough. Note how the sticky side is facing
+  you while the floured side is facing the countertop. The sticky side
+  is used as glue to hold the dough together.}
+\end{figure}
+
+With gentle hands carefully remove the dough from the surface. If
+you possess a dough scraper, carefully tuck it under the dough with
+rapid movements. Flip the dough over making sure that the floured
+areas are in contact with your hands. The non-floured bottom area that was
+stuck to the counter is a no-touch zone. Try to avoid touching it
+as it is rough and thus will stick to your hands.
+
+Gently proceed and place the dough with the previously top-facing side
+on your counter. The floured area is now on the surface, whereas the
+sticky side is facing you.
+
+\subsection[Create rectangular shape]{Make the dough rectangular}
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{step-3-rectangular}
+  \caption{A flipped-over dough. Note how the sticky side is facing
+  you while the floured side is facing the countertop.}
+  \label{fig:shaping-rectangular-dough}
+\end{figure}
+
+You should be facing the sticky side of your dough now. Note how
+the dough is currently round and not rectangular. The circular
+shape will not be ideal when shaping the oblong batard.
+
+For this reason, proceed and stretch the dough a little bit until
+it has a more rectangular shape. While stretching makes sure to touch
+the sticky side as little as possible. Place your hands on the bottom
+floured side and the edge of the sticky side. With gentle hands
+stretch the dough until the shape in front of you looks rectangular.
+Refer to figure \ref{fig:shaping-rectangular-dough} and compare
+your dough with the shown dough.
+
+\subsection[Folding]{Fold the dough together}
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{step-4-folding}
+  \caption{The process of folding a batard. Note how the rectangle is first glued
+  together and then rolled inwards to create a dough roll. Ultimately the edges
+  are sealed to create a more uniform dough.}
+  \label{fig:shaping-folding}
+\end{figure}
+
+Now that you have created the rectangular shape your dough
+is ready to be folded together. This only works because the side
+facing you is sticky. Because of the dough's stickiness,
+we can effectively glue it together creating a very
+strong bond.
+
+You can practice this step with a piece of rectangular paper.
+Once you mastered folding on paper you can easily apply
+this to your real-life dough.
+
+Make sure the batard is placed in front of you. Take the side
+that faces you and fold it into the middle of the dough. Carefully
+tuck it down so that it glues together with the sticky side.
+
+Take the other side and fold it over the side you just folded.
+Stretch the dough as much as possible towards you. Tuck it down
+on the edge, creating your first glue layer.
+
+Rotate the dough so that the is aligned lengthwise in front of you.
+Rotate the dough inwards so that the seam side which is on the side
+now faces you.
+
+Start to roll the dough inwards beginning at the top of the dough.
+Keep rolling the dough inwards until you have created a dough roll.
+
+Refer to figure \ref{fig:shaping-folding} for a full visual
+representation of the process.
+
+If your dough does not hold its shape chances are you have pushed
+the fermentation too far. Most of the gluten has been degraded
+and the dough won't be able to hold its shape. In this case,
+the best option is to use a loaf pan to bake your bread. The
+final bread will taste amazing but not offer the same texture
+a free-standing bread would offer. Please refer to
+section \ref{section:debugging-crumb-strucuture} for more
+details on how to properly read your dough's crumb structure.
+
+\subsection[Sealing]{Sealing the edges}
+
+Your dough has finished shaping now. Sealing the edges
+is an optional step. I like to do it because, in my opinion,
+the final baked bread will look a little bit nicer without
+any rough edges.
+
+Gently pull together the swirl-like-looking edges of your dough
+with two fingers. Rotate the dough and then repeat the same process
+from the other side as well.
+
+\subsection[Proofing preparation]{Prepare for proofing}
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{step-6-prepare-proofing}
+  \caption{The shaped dough is ready for proofing in the banneton. Note how the seam side
+  is now facing you. The floured previous top side is facing downwards.}
+  \label{fig:shaping-prepare-proofing}
+\end{figure}
+
+You should have a beautifully shaped dough in front of you now.
+The proofing stage is about to start. To simplify later
+scoring and to make sure your dough won't stick to your banneton
+apply another flour rub to the dough's surface. This
+will dry out the surface and reduce the dough's tendency
+to stick to everything.
+
+For the coating, I recommend using the same flour you used
+to make your dough. Rice flour is only recommended if you
+want to apply artistic scoring patterns later. It is better
+to use more than too little flour. Excess flour can be
+brushed off later.
+
+Once your dough has been coated it is ready to be placed on your banneton.
+If you do not have a banneton you can use a bowl
+with a kitchen towel inside.
+
+The currently top-facing floured surface will be downwards-facing in your banneton.
+By doing so the banneton can be flipped
+over before baking, releasing the dough.\footnote{The same
+applies when making other doughs such as baguette doughs. The floured
+surface will always be downwards facing. The dough is then flipped over
+once for baking.}
+
+Proceed and lift the dough with 2 hands from the counter.
+Gently rotate it once and then place the dough in your
+banneton for proofing.\footnote{The seam side should now be facing you.
+Some bakers like to seal the seam a little more. I could
+not notice that this improves the dough's strength. As far as I can
+tell this only improves the visual appearance of the bottom side
+of the final loaf.} If you did everything right then your
+dough should look somewhat similar to the dough shown in figure \ref{fig:shaping-prepare-proofing}.
 
 \section{Proofing}
 This chapter is still pending and will be added soon.