The may seem like a really simple question but can you give any tips (or links to tips) for shaping an oval loaf? All the tutorials I see are for boules and batards. I have baked this recipe several times but always end up shaping as 2 boules because it's what I feel comfortable with. I've been reluctant to mess around with something new because the dough always seems very "fragile". Thanks! I found just what you are looking for here. ~Amy

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