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Table skills – Part II

29th August 2017 by Paul Merry

BAKERS’ TOPIC, table skills
Hand skills, part II: rolling a stick

Last time (Newsletter 35) we began the series by introducing the important skill of making a tight cylinder.
Now you are going to take the cylinder to another stage – rolling it lengthways, to form a stick.
Here is where we got to last time – you are completing a tight cylinder as shown here:

Table skills - Part II 11

Now you are ready to start rolling out that cylinder. This is the default setting shown below, the position that the hands return to after they have completed a rolling action and must be returned to the middle – one is placed on top of the other.

Table skills - Part II 12

The rolling action involves spreading the hands outwards with even pressure, rolling forwards and backwards. Here are two images for rolling forwards:

Table skills - Part II 13

Table skills - Part II 14

To finish, below is an image of rolling backwards.
Table skills - Part II 15

Good luck with stick making, fairly tricky when you are starting out to learn it. Notice that I say “stick” not baguette. For real baguettes you must have French flour, employ a French fermentation method, and some would say you even have to use French water!

Paul

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Filed Under: Baker's Topics

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Comments

  1. review says

    13th July 2019 at 12:01

    This is truly helpful, thanks.

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PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

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