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.
Shaping sourdough is crucial for achieving a well-risen and aesthetically pleasing loaf. Here's a step-by-step guide:
Prepare your surface: Lightly flour your work surface. Rice flour is often preferred as it doesn't absorb as much moisture.
Gently release the dough: Carefully scrape the dough out of your bulk fermentation container onto the floured surface. Try to maintain as much of the air inside as possible.
Shape into a round (boule): For a round loaf, gently pull the edges of the dough towards the center, rotating the dough as you go. This creates tension on the surface. Then, flip the dough over and use your hands or a bench scraper to gently round it into a tight ball. Imagine you're dragging the dough across the surface to create tension.
Shape into an oblong (batard): For an oblong loaf, gently flatten the dough into a rectangle. Fold the top third of the dough down towards the center, then fold the bottom third up and over the first fold. Seal the seam with your fingers. Then, gently roll and elongate the dough into an oblong shape, maintaining tension.
Final proof: Place the shaped dough seam-side up in a well-floured banneton basket or a bowl lined with a floured cloth. This supports the dough during its final proof.
Avoid over-handling the dough during shaping. Overworking the dough can degas it, resulting in a dense loaf. Gentle and confident movements are key to maintaining the air bubbles and achieving a light and airy crumb.