Shaper Role

Here you will find information to help you carry out the role of Shaper in the bread department.

Scaling & Shaping

This is the process after bulk fermentation when each tub of dough is emptied onto the shaping bench and divided into the correct weights and then shaped into an individual loaf. The actual shaping technique depends on the final loaf and is a skill learned through one to one teaching and repetition.
Here is a list of our products and their scaling weights (+/- 10g):
Sourdoughs - House / Seeded / Malted
Extra small - 200g
Small - 300g
Standard - 920g
Extra large - 1840g
Tinned Loaves
Rye - 620g
Sandwich - 1350g
Badlesmere large - 1500g
Badlesmere small - 750g
Bloomer small - 670g
Bloomer large - 1200g
Focaccia & Ciabatta
Ciabatta - 150g
Focaccia tray - 3000g
Baguettes
Baguette - 400g
Rolls
Burger buns - 110g
Focaccia shaping & finishing
Focaccias are made in half trays. They should be lined on the bottom with grease proof paper and the tray sides should be brushed with veg oil. Focaccia dough should be rounded and placed in the centre of the tray to rest for 30mins. Then with wet hands stretch the dough out to fit the tray. If it gets tight, let it rest for another 15 mins and stretch again. Do not force the dough as it will tear. Add the desired toppings and final proof. Once proofed the dough should be close to the top of the tray and look a bit bubbly/active.
Focaccia toppings
Rosemary - should be picked to individual leaves or a few together and a liberal amount spread evenly across the focaccia.
Olives - 100g Kalamata Olives & 150g green olives. Olives should be chopped (if supplied whole) and spread evenly across the focaccia.

Final proof

Final proof happens once the individual loaves are shaped and before they are cold proofed in the walk-in fridge. Final proof times vary depending on the product and the temperature/fermentation speed of each dough. Once final proof is complete the loaves should be stored in the walk-in fridge until they are baked. Below is a rough guide on times, please discuss with colleagues if uncertain:
House - 30 to 60 mins
Seeded - 30 to 60 mins
Malted - 30 to 60 mins
Baguette - straight away
Focaccia - 30 to 1:30 mins
Ciabatta - Gets put away after bulk fermentation. No final proof
Sandwich and Badlesmere - 1.5 to 2.5 hrs

Clean down

At the end of the shift the shaping table should be thoroughly scraped down. Dough scrapers and dough tubs should be cleaned.
If any dough has allergens in it the table and scrapers used should be thoroughly cleaned with soapy water to ensure no cross contamination.