Shape dough into a round ball creating a classic boule with a rustic appearance and even texture.
Roll dough into a long cylinder then elongate for a traditional French baguette with a crisp crust.
Shape dough similarly to a baguette but shorter and wider for a batard loaf.
Create a flat rectangular shape resembling a slipper to achieve a rustic ciabatta with an airy interior.
Stretch dough into a leaf shape often with additional slits for a decorative and artistic fougasse bread.
Shape dough into an oval for a bâtard loaf similar to a baguette but with a broader appearance.
Combine two differently sized dough balls smaller atop larger for a distinctive double-decker cottage loaf.