My weak spot in the sourdough bread baking process is the final shaping. Round, oblong, or oval? Sometimes, my shaping is all over the place. Here are some videos that I find helpful.
Following are some videos that I find helpful.
First, though, a few tips:
- the dough needs to rest for some 20 minutes after pre-shaping, that is, the dough needs to relax and get extensible again to be shaped,
- to not get caught by the dough being sticky, the work surface, the hands, and/or the dough can be floured a little bit.
There are more to come…