CRUMB: DIVIDING AND SHAPING THE DOUGH

In his new book CRUMB, renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb. Richard shares his expertise through every step of the baking process, including the different techniques of fermenting, mixing and working - never 'kneading' - the dough. In this video tutorial, Richard demonstrates how to divide and shape your dough.