14
Aug
At this weight I prefer using long 14 proofing baskets that allow the dough to relax outward toward the top and bottom during the final proof. After you transfer your dough to the proofing basket let it rest a few minutes while you cleanup.
Primarily youre molding the dough into the basic shape of bread that you want to bake.
Shaping sourdough bread dough. Shaping Techniques BATARD BOULE BAGUETTE. Shape the dough and try to build some tension on the surface of the dough. Once youve mastered a simple sourdough boule a sourdough batard is a nice shape to master.
Batards can be easier to slice and a more manageable size for sandwiches. Shaping a sourdough batard is quite easy as long as your dough has been properly fermented and is ready for shaping. Turn your dough out onto a lightly floured work surface.
Then dust the top of the dough with flour and divide it into pieces scaled to your desired dough weight. Push the blade against the dough and as you push turn it slightly down across your work surface. If you find your dough is excessively slack and weak after shaping you can add a little structure to the dough by pinching the top.
After you transfer your dough to the proofing basket let it rest a few minutes while you cleanup. Then using wet or floured hands. Grab the very outside edge of the dough and fold it up over to the middle.
Shaping a Batard For each piece of dough shown in this guide I scaled it at 900g after bulk fermentation. At this weight I prefer using long 14 proofing baskets that allow the dough to relax outward toward the top and bottom during the final proof. How To Shape A Sandwich Loaf.
Learning to bake a soft light loaf of sandwich bread means plenty of good lunches ahead. Follow along to learn the perfect technique for shaping dough into a bakery-worthy sandwich loaf. Watch our step-by-step video and see how the finished loaf should look.
King Arthur Baking Company. Fundamentally when you shape bread dough youre doing two things. Primarily youre molding the dough into the basic shape of bread that you want to bake.
Secondarily and in many ways more importantly youre developing surface tension in the outer skin of the dough. Lets get started for a perfectly molded bread- Sourdough bread is special because it is fermented by naturally occurring yeast and bacteria. After you put the flour and water in a container and keep it for 2 hours the result would be a soft dough.
Now take it out and flatten it. There Was Too Much Water In The Dough. A dough with a hydration content thats too high is going to spread.
Its as simple as that. Going up to 75 water content or higher can make people struggle to keep the shape of their sourdough loaf. For a beginner its best to keep the hydration level somewhere between 60-75.
As we gently handle the dough we add more flour. This allows us to shape without overworking the dough. I didnt use a Bench Scraper in this video but it is a great tool for keeping the dough from sticking to your hands.
Baking high hydration sourdough bread can be a bold and challenging move for sourdough beginners especially when it comes to shaping and handling the dough. However its completely worth it. Prepare to be blown away by the perfect open crumbs and super moist final bread that you can bake using high hydration baking receipts.
Start by shaping into a round see above let the dough rest for 10 minutes. Place the dough on an oiled baking tray. Take a pinch of the outer edge of the dough and stretch out.
As sourdough rapidly rises during baking the dough will expand and crack open in the weakest spots. Scoring sourdough directs the expansion and shape of your final bread loaf by creating intentional weak spots. If you skip scoring the bread will still crack open it will just happen in unexpected areas with no kind of pattern.
For a high-end.