ROUND: On an unfloured work surface, use two slightly cupped hands to tuck the sides of the dough to meet underneath the mass, rotating the dough as you do so. After a few tucks the dough will form into a tight ball. Place the dough on a work surface that has been dusted with cornmeal, semolina meal or course wheat flour, or in a basket that has been lined with a well-floured towel. Cover with plastic wrap or a clean damp towel for proofing.
LOG: On a lighly floured surface shape the dough to form a tight ball. Cover and let it rest for ten minutes. Flatted with the heel of your hand into a disk about one inch thick. fold the top edge down about one-third of the circle and seal firmly with the palm of your hand. Fold from the top a second time and seal firmly. Each fold should be uniform in width and length. Fold in half lengthwise and seal firmly, pinching the seam closed. You should have a long even log. If necessary, elongate the log by rolling the dough on a work surface, moving your hands over it as you roll to keep it uniform. Place seam side up in a well-floured couche for proofing, covering with plastic wrap or a clean damp towel.
ITALIAN (TORPEDO SHAPED) LOAF WITH TAPERED ENDS: Shape dough into a ball and allow to rest for 10 minutes. Flatten into a disk about one inch thick. Fold down from the upper right edge toward the center about 1 1/2 inches and seal with the heel of your hand. Beginning from the left edge, fold 1 1/2 inches toward the center and seal. Repeat the process until all the dough has been folded and sealed. The dough will be very thick in the center. Flatted with the heel of your hand and roll into a torpedo-shaped log. Pinch the seal firmly to close. Place seam side up in a floured couche and cover with plastic wrap or a clean damp towel for proofing.
CRESCENT: Shape the dough into a log and sculpt into a crescent. Bring ends together but do not seal. Set aside on a cornmeal-dusted surface and cover with plastic wrap or a clean damp towel for final rising.
PAN LOAVES: Shape the dough into a log but keep it short enough to fit into a buttered rectangular bread pan. Cover with a clean damp towel or plastic wrap. When proofing, let the dough rise just until it barely reaches the rim of the pan. Do not let it overrise or "dome."
FRENCH-STYLE LOAF (BAGUETTE): On an unfloured surface shape the dough into a log. Starting at the center and moving your hands outward, elongate it as you gently roll and stretch the dough until the log has become as long and narrow as you wish. Place seam side up, covered with a clean damp towel or plastic wrap, in a floured couche for final proofing.
DOUGHNUT LOAF: Shape dough into a log then elongate as if making a French-style loaf. Bring the ends together and seal firmly by pinching one end under the other. To proof, place seam side down on a cornmeal-dusted surface and cover with a clean, damp towel.
FOUGASSE: Shape dough into a log then with a rolling pin, flatted the dough to a rectangle approximately 1 1/2 inches thick. Proof the loaf as instructed then with a sharp knife, make 8 slits and open them up with your fingers before slipping the loaf into the oven.
BRAID: Divide the dough from each loaf into thirds. On an unfloured surface roll each third into a 12- to 14-inch log. Braid the logs starting at the center and moving out to each end. Pinch the logs together at the ends. Place on a cornmeal-dusted surface, cover with a clean damp towel and let proof.
ROLLS: Place a small piece of dough on an unfloured work surface and roll it into a ball. Place the balls on a cornmeal-dusted surface and cover with a clean damp towel for proofing.
In all cases, seal very carefully or the seal will pop open and your bread will take on an entirely new shape. Pinch the dough closed. ALWAYS PLACE LOAF SEAM SIDE DOWN WHEN RISING ON A BOARD, AND SEAM SIDE UP WHEN RISING IN A COUCHE OR BASKET.
