Find out how to shape bread dough in this simple how-to video from the Good Housekeeping Institute Cookery School. Learn to shape bread like a professional baker with this our step-by-step video.

1. For a perfectly round freeform loaf, lightly flour work surface. Shape dough into a rough ball. Using both hands, pull sides of dough underneath ball, tucking ends underneath. Keep repeating motion and dough will come together into a tight, smooth round with no visible creases or joins.

2. Put on a floured baking tray and cover in cling film to prove.

3. Before baking, sprinkle with flour and create further shape by slashing top with a cross shape to stop crust cracking.

4. Bread rolls can be made using same technique as loaves. Cut dough into equal roll sized pieces and tuck underside into itself, smoothing top and sides at same time as turning. Cover each roll in cling film once shaped, to prevent drying out whilst making others.

5. Alternatively, mould into a rough ball with hands, then put on worktop and press down flat under palm. Roll in a circular motion, gradually cupping hand so dough forms into a ball underneath. Leave on a floured tray covered in cling film to prove.

6. To make a simple plaited loaf, divide dough into 3 equal pieces and roll each piece into fairly thick ropes of equal length.

7. Lay 3 pieces lengthways. Pinch them together at top to secure them, then plait them together: take right piece over middle piece, then left piece over middle piece. Repeat all way down bread and secure bottom. Tuck both ends under so bread holds its shape whilst proving and baking.

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