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Find techniques for shaping sourdough to improve oven spring and crumb structure.
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The best way to shape sourdough before final proofing involves creating surface tension by gently folding and rounding the dough into a tight ball or oblong shape, depending on your desired loaf shape. This helps the loaf hold its structure during baking.

Detailed Explanation:

Shaping sourdough is crucial for achieving a well-risen and aesthetically pleasing loaf. Here's a step-by-step guide:

  1. Prepare Your Surface: Lightly flour your work surface. Rice flour is often preferred as it doesn't absorb as much moisture and prevents sticking.

  2. Gently Release the Dough: Carefully turn your dough out onto the floured surface. Avoid degassing the dough too much.

  3. Shape (Round Loaf): For a round (boule) shape, gently pull the edges of the dough towards the center, rotating as you go. This creates tension on the surface. Then, flip the dough over and use your hands or a bench scraper to gently rotate and tighten the ball. Imagine dragging the dough against the surface to create tension.

  4. Shape (Oblong Loaf): For an oblong (batard) shape, gently flatten the dough into a rectangle. Fold the top third down to the center, then fold the bottom third up to meet it. Seal the seam with your fingers. Then, gently roll and elongate the dough into an oblong shape, tightening the surface as you go.

  5. Final Tightening: Regardless of the shape, give the dough one final tightening rotation to ensure a smooth, taut surface.

  6. Place in Proofing Basket: Place the shaped dough seam-side up in a well-floured proofing basket (banneton or brotform). Rice flour is again recommended here.

Pro Tip:

Avoid over-flouring your work surface. Too much flour can prevent the dough from gripping and creating the necessary surface tension, leading to a flat loaf. Use just enough to prevent sticking.

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