« Bread Adventures

This is the shaping machine. It’s hard to get a sense of scale, but it’s about 2 metres across. Once the dough is divided, you place the pieces of dough, four or 5 at a time into the troughs (cream coloured). There are 32 of these in all, you rotate them as you fill each one. You then place the dough in the silver hopper and out pops a shaped baguette.

This is the shaping machine. It's hard to get a sense of scale, but it's about 2 metres across. Once the dough is divided, you place the pieces of dough, four or 5 at a time into the troughs (cream coloured). There are 32 of these in all, you rotate them as you fill each one. You then place the dough in the silver hopper and out pops a shaped baguette.

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This is the shaping machine. It’s hard to get a sense of scale, but it’s about 2 metres across. Once the dough is divided, you place the pieces of dough, four or 5 at a time into the troughs (cream coloured). There are 32 of these in all, you rotate them as you fill each one. You then place the dough in the silver hopper and out pops a shaped baguette.

This is the shaping machine. It’s hard to get a sense of scale, but it’s about 2 metres across. Once the dough is divided, you place the pieces of dough, four or 5 at a time into the troughs (cream coloured). There are 32 of these in all, you rotate them as you fill each one. You then place the dough in the silver hopper and out pops a shaped baguette.

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