migasybaguettes demos shaping for barras

- @migasybaguettes posted a video demo of shaping techniques—laminated, semi-puff and traditional folds—with tips on precise seals (repulgue) to avoid failures for barras and pastries. - The clip highlights bench moves that control lamination, edge sealing, and dough design to produce consistent shape and prevent splits in volume runs. - Useful for production teams standardising preshape timing and seam technique to reduce random ruptures on the line. (x.com)