What's the the best way to shape sourdough before final proofing?

Question

Explore shaping techniques that improve sourdough structure and oven spring.

Answer 1

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 absorbs less moisture.

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

3. Shape into a round (boule): For a round loaf, 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 round it into a tight ball. Think of it like tightening a drum.

4. Shape into an oblong (batard): For an oblong loaf, gently flatten the dough into a rectangle. Fold the top third down to the center, then fold the bottom third up and over the first fold. Gently seal the seam with your fingers. Then, roll the dough towards you, tightening it as you go, to create a log shape. Taper the ends slightly.

5. Final tightening: Whether you're making a boule or batard, give the shaped dough one final tightening by gently dragging it across the floured surface. This helps create even more surface tension.

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 a good choice here.

Pro Tip:

Don't over-shape the dough! Overworking the dough during shaping can degas it and result in a dense loaf. Aim for gentle but firm handling to maintain the air bubbles and structure.