In baking, shaping refers to the process step directly preceding proofing or final fermentation. Each piece of dough is manipulated into its desired final shape, and either placed on proofing trays or panned. It is also called, makeup and panning or moulding and panning. There are many well-known shapes of bread: baguette, baton, ficelle, bloomer, vienna, pullman, cob, boule, miche, coburg, cottage, fougasse, épi, braided, ring, rolled, flat, rounded, kaiser, crescent, fan tans, parker house, clover leaf, pistolets, breadsticks, knots and twisted. The step of shaping is also a demonstration of the bread baker’s artistic talent and creativity, which explains the great variety of types of bread form’s.