Why do we pre-shape our sourdough? Because right now, your dough is soft, relaxed, and just kind of… flopping around with no direction. Pre-shaping gives it structure ✨. It’s like a gentle wake-up call before the final shape—tightening up the gluten so your dough is easier to handle later on. In this reel, I’m using one of my favorite techniques. Just a super inexpensive plastic dough scraper in my right hand, guiding with my left ✋. I hold the scraper at an angle and push the dough underneath i
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How to Shape Sourdough Bread Shaping sourdough creates surface tension for a good rise and crust. 1. Pre-shape: After bulk fermentation, gently form a loose round or oval. Rest 20–30 min. 2. Final shape: • Boule: Fold edges to the center, then tighten into a round. • Batard: Fold into a rectangle, roll, and seal the seam. 3. Proof: Place seam-side up in a floured basket or bowl. 4. Cold ferment (optional): Refrigerate overnight for better flavor. Proper shaping ensures a strong, airy loaf. Happy
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