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88 Bread Preparation of free-form loaves and baguettes Free-form loaves are loaves that are not baked in a tin. 1. Position the dough with the seam facing upwards and press in along the middle of the dough with the side of your hand. 2. Fold one side to the middle and press firmly. Repeat the process on the other side. Then turn the dough over and mould it into the shape you want. 3. There are 2 ways to create cracking: If you want consistent cracking, the dough pieces need to be placed with the dough seam facing downwards and then scored on the smooth top. If you want rustic cracking, the dough pieces need to be placed on their smooth side so that the dough seam faces up. What to do if ... ... the dough is too firm: Add some liquid as the moisture content in flour fluctuates, meaning more or less liquid may be required to get a smooth dough. ... the dough is too moist: Extend the kneading time, but do not exceed 10 minutes. If the longer kneading time is not sufficient, gradually and rapidly knead in some flour. … the bread “collapses”: One option is to reduce the proving time. If the proving time is too long, too many gases are produced for the dough to hold. The dough has been over-proved and loses its shape. Use cold liquid ingredients where possible as the dough warms up during the kneading process. If the dough temperature is too high, the fermentation process is accelerated. Bake the bread at a higher temperature for the first 10 minutes.