Here's an interesting link on how to make some of the more obscure bread shapes. They are some repeat slides (BOO!) but it is otherwise very helpful. I have had some trouble with advanced baguette shaping techniques (like the dragon tail) and the goddamned tordu. I hate the tordu, yet am drawn to its elegant simplicity and blossomed twist. Oh well. I am going to give it another shot this weekend.

Here is a picture of a well-formed tordu:



It's from Susan's Wild Yeast Blog, which is just a fantastic resource. Here's her explanation on how to form the tordu. I gave it my best shot, but I think the dough was too active and I wasn't aggressive enough with my flouring. Practice makes perfect, I guess.