Find techniques for shaping sourdough to improve oven spring and crumb structure.
1 Answer
The best way to shape sourdough before final proofing involves creating surface tension by gently pulling the dough towards itself, forming a tight ball or batard, depending on your desired shape. This helps the loaf hold its shape during baking.
Detailed Explanation:
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 Remove the Dough: Carefully scrape the dough out of your bulk fermentation container. Be gentle to avoid degassing it too much.
- Preshape (Optional): For a round loaf (boule), gently pull the edges of the dough towards the center, forming a loose ball. For an oblong loaf (batard), flatten the dough slightly into a rectangle. Let it rest for 15-30 minutes, covered loosely with plastic wrap or a damp cloth. This allows the gluten to relax, making the final shaping easier.
- Final Shaping (Boule): If you did a preshape, flip the dough over. Using lightly floured hands, gently pull the edges of the dough towards the center, rotating the dough as you go. This creates surface tension. Pinch the seam together at the bottom to seal.
- Final Shaping (Batard): If you did a preshape, flip the dough over. 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. Gently roll the dough to create a uniform shape and increase surface tension.
- Transfer to Proofing Basket: Place the shaped dough seam-side up into a well-floured proofing basket (banneton or brotform).
Pro Tip:
Don't over-flour your work surface! Too much flour can prevent the dough from gripping and creating the necessary surface tension. Use just enough to prevent sticking.