This technique is often employed to boost the yeast activity of the sourdough starter by feeding a small amount of starter a larger quantity of flour and water. his process of shaping his sourdough boules as a two-step process with a purposeful rest in between. EQUIPMENTBowl, Shower cap, or other cover. Simply tear your bread into large pieces, blitz in a food processor, and use the breadcrumbs for other dishes. For more tips on pre-shaping and shaping, be sure to watch my step-by-step Youtube video. Enamel roasters with a lid, covered pyrex dishes, or even a flat tray with a bowl over the top of the dough, are equally effective. After you've preshaped all of your dough pieces, let them rest on the bench before shaping. At approximately 60C/140ºF degrees the yeast is killed off, but up until that point, dough can expand in the oven in the first phase of baking if it’s not over-fermented and still has dough strength. This was fun!! 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. The majority of the time, I see this because the dough needed less water or more kneading upfront (or stretch and folds during bulk fermentation). Before final shaping: bench rest. SHAPING THE DOUGH: Now, it’s time to pre-shape your sourdough loaf. One thing you'll begin to learn with time is how to push, tuck, and pull the dough to keep it in a mostly round shape. We also use third-party cookies that help us analyze and understand how you use this website. SHAPING. You also have the option to opt-out of these cookies. The warmer the environment, the faster the development of the dough will be. It is normally used for doughs that are too soft or wet to maintain their shape while rising. In this guide on how to preshape bread dough, I'll outline a step in bread baking that sometimes gets overlooked, but I find it critical in setting the stage for successful shaping. What ever the cause, when it tears, let the dough rest for 10 minutes so the gluten strands can relax before continuing to shape. Using your bench knife at a shallow angle with the work surface, push the dough while at the same time using your wet hand to tuck it under itself, creating tension. This resting period gives the dough special processing characteristics and improves the overall quality of the baked goods. Rice flour will leave a very white covering on the finished loaf and is better at stopping wetter dough from sticking, regular flour gives a more natural finish to the bake, Batard shaping video 2 – high hydration dough. The exact duration of time you let the dough rest after preshaping isn't as important as the state of the dough when you go to shape. You want the dough to have relaxed outward to some degree. The smaller the P value in the alveograph test, The more extensible and less elastic the dough becomes at the end of autolysis, The better the sheetability and machining of dough during lamination of croissants, The easier and faster the dough expands during oven spring (better volume), The lower the need for dough conditioners, The better the flavor and aroma of the finished product. This tearing can be caused by too short of a bench rest or by handling too forcefully. If the dough feels very strong coming out of bulk fermentation, either because you've mixed it to great development, given it many sets of stretch and folds, its hydration is on the lower end, or all of the above, skipping preshaping might make sense. Yes. The presence of acetic acid helps to gives sourdough its characteristic acidic tang. By virtue of its name, this star bread does not require cutting. Prepares the dough into a form for easier and more consistent final shaping, Creates a tighter, uniform surface on the dough, How to stretch and fold bread dough during bulk fermentation, stretch and folds during bulk fermentation, The Importance of Dough Temperature in Baking. Pull a small piece of the dough and using both hands and your fingers stretch the dough very thin if it holds its shape without tearing the gluten is well-developed and your dough is ready to be pre-shaped, shaped and rest for it’s final prove. Let it relax into a circle. A Dutch Oven is generally understood to be a covered earthenware or cast-iron container for cooking casseroles. Place into a well-floured Banneton (or any container lined with a well-floured tea towel) smooth side down; make sure the seam is tight and sealed. It is mandatory to procure user consent prior to running these cookies on your website. If you find your dough is tearing or breaking apart when preshaping, you might be forcing the dough or overly tightening it. Because it's a single, large piece of dough, there's no dividing. As the gluten develops, the dough becomes less sticky and more manageable. It makes scaling a recipe or building a recipe very easy once you know the total weight of the flour, and also allows you to know the ‘hydration’ of your dough. Besides helping to shape, I like to think each time I round and tuck the dough when preshaping as adding in a little extra strength, like a single stretch and fold. They are ideal for bread as they can accommodate bread dough and be covered to help generate the steamy environment requiredto encourage the dough to rise. There are many schools of thought and conflicting ideas on many of the sourdough processes and methods. When the dough feels under-fermented, I de-gas the dough more aggressively when I’m spreading it flat at the start of shaping, and I shape the loaf tighter. This will reduces the dough thickness so it will be easer to cut and shape Cut out 12 equal stripes (a stripe would be about 1 – 1.5 inches wide) Split each stripe, but not all the way so that they are connected at one end Twist the stripes and form into a knot. Season the sourdough crumbs with cayenne, oregano or five-spice. Breakdown is more pronounced once peak (maximum strength) is attained. This site is simply meant as a broad guide to baking sourdough, and is not a scientific reference. We have a team from various countries working on this site.This site may contain affiliate links. did you extend bulk fermentation too far? Repeat that shaping process with the other two loaves. Protein bonds continue to develop as a consequence of adding water, creating more gluten strands without mechanical work. Repeat that process a few more times until you feel some tension develop on the outer surface and the dough and it maintains its round shape. It will not be published and seen by the public. Shaping round loaves like this as outlined below creates surface tension, which helps to ensure a nice upward rise during baking (rather than the dreaded spread). This relaxation is important: if you tried to shape your dough right after preshaping, it would likely be too taut and strong, tearing as you forced it into shape. The bench rest allows the gluten to relax, and then he does the same shaping a second time, a little gentler and a little quicker but tighter, and puts the dough down for proofing. I used standard ceramic cloche. If you find your sourdough bread dough is too sticky when you are dividing and preshaping, it might be because it's over hydrated, under strengthened, or under proofed. For instance, if a recipe calls for 1 cup of sourdough starter, a leaven can be prepared 8-12 hours before the dough will be mixed by combining 1 Tablespoon of sourdough starter with ½ cup flour and a scant ½ cup of water. This post might include affiliate links. A type of basket or container used to provide structure for shaped loaves of bread during proofing. Preheat the oven while you wait, with the pizza stone in. Your dough is stiff and tears because it isn't wet enough. Giving the dough some time to rest allows the gluten to relax, making it easier to shape the dough into its final form (e.g., a batard, boule, etc.). Once the initial shaping is complete, the surface tension rolling should be done on a non-floured part of the bench though or it will just slide around and you won’t create that tightness. Shaping can take practice and requires some skills to get right. *** You can use all of the dough to make two 1-pound loaves. Dough temperature is incredibly important in baking: treat temperature as an ingredient. A good example is when I'm baking my sourdough miche. Creating some surface tension is important and is vital to the dough retaining is shape and achieving good oven spring, however be careful as over-tightening will also prevent a good rise. While different types of flour do absorb different quantities of water, I think most of the issues you're experiencing are due to the ambiguousness of the recipe and instructions you're using. It will be easier and smoother to shape; holding its shape much better after shaping. Sourdough starter/levain. Bulk fermentation is the first cycle, with a long fermentation period of the dough after the initial mixing of flour, water, starter, and salt and often comes during and after a period of kneading or ‘stretch and folds’.During this stage we are aiming to create dough strength, structure and flavor. cause (dough or bread) to rise by adding leaven. The dough should feel alive, strong, airy, spongy and the surface shouldn’t feel sticky. After autolyse I usually mix and fold my dough a few minutes in the bowl while I'm folding in the salt. November 11, 2020. These cookies will be stored in your browser only with your consent. Earthy walnuts and tart cranberries come together for one of my favorite bread recipes. Take the retarded dough out and let this sit at room temperature for 30 minutes, until it is soft enough to handle. The Perfect Loaf is supported in part by the  generosity of its readers. Let the dough relax for about 30 minutes before shaping. Once you submit your recipe it will be reviewed before it is published to the site. A good sign of this can be the edge where the dough meets the container is flat and has no definition (convex) at all.↩. Dividing takes that dough from a big piece of dough into small pieces, and those smaller pieces need to be shaped into their final form before proofing. Shaping and proofing; Baking; We will deal with each of these in turn. But opting out of some of these cookies may have an effect on your browsing experience. Now that you've got how to preshape bread dough down pat try it out with a few of my beginner sourdough bread recipes and guides to get a feel for it. Let's talk about why the duration is important. NOTE: If you’re making more than one loaf, divide the dough accordingly. Book Magic How did he do that? I may also stitch the dough in the banneton to further tighten it. Sourdough generally contains more water, which makes the gluten more likely to cling to everything. It's also typically strong enough to skip the preshape (although not always) and shape it directly. Or does it look like it has well-defined edges, is smooth, and on the stronger side? Necessary cookies are absolutely essential for the website to function properly. Some methods of baking, such as ‘Tartine Method’ require a sourdough leavening agent be made from a sourdough ‘mother culture’ (aka your Starter). You use it to score the dough before baking. Your sourdough is likely sticky because there is insufficient gluten development. This the same recipe, I just shaped it differently. If you find your sourdough bread dough is too sticky when you are dividing and preshaping, it might be because it's over hydrated, under strengthened, or under proofed. A special sharp knife, or tool which holds a razor blade, in a curved or straight manner. Flour enzymes (mainly proteases) acquire time to adapt and work on the gluten by breaking down protein bonds.Protease activity is higher at low pH (acidic conditions). Aim to build more outer tension, but do not overdo it. To score wheat stalks, start with a straight up and down line, about ¼” deep. A “bench rest” is the time right after the dough is preshaped up until the time when the dough is shaped. Living Bread Baker. TENSIONING When making dinner rolls, this is actually the only shaping that’s necessary! The goal is to give the dough enough bench rest time to relax outward enough to make shaping possible without tearing or forcing the dough. The best way to keep everything together is always to remember to slightly tuck the dough under itself as you're pushing and rounding. If you were to shape your dough immediately after preshaping, it would be too tight and it could tear. Example: If you build your dough with 1000 gram flour, 670-grams water, 20-gram salt, and 8-gram yeast. Preshaping does a few things; aside from transforming the dough from bulk fermentation into smaller pieces that are more orderly and ready for shaping into its final form, it also can be used to add additional strength to your dough. Why is my dough too sticky to preshape? Once all four corners of the dough have been stretched and folded, gluten development and a smooth, elastic dough are underway. This means less energy consumption during mixing. If the dough is on the weak side, go into preshaping knowing you might want to impart additional strength by preshaping more aggressively. During autolyse process, several events can occur in the pre-mixed water/flour mixture: As a general rule, the longer the autolyse time: We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Second time after baking, significant rise a, but minimal lateral expansion from the banneton it was shaped in overnight. https://bakerbettie.com/understanding-the-sourdough-bread-process Sometimes called baker’s math, this is a method to express the different ingredients as a percentage of the total amount of flour. This savory sourdough tear and share star bread is the perfect loaf to take to holiday gatherings. A mixture of flour and water used to leaven bread that contains bacteria, yeast, and organic acids. Next time, try either reducing the water in the mix (which will bring strength to the dough), knead for longer, or give it more strengthening during bulk fermentation. In the final shaping the aim is to create a tight structure without degassing the dough too much. It's a place where you can also correct for a dough that might be a little too slack but giving it a strong preshape with several rounds and tucks, giving it a strong outer skin of dough that will help keep it in form while shaping and into proof. Banneton baskets are also known as ‘Brotform’ or ‘proofing baskets’. This website uses cookies to improve your experience while you navigate through the website. These are videos wefound particularly helpful. Roll out he dough slightly to widen and into roughly a square shape. In the first step the basic shape of the dough is set, but it causes the gluten to tighten up. An alternative to traditional kneading used to develop gluten. Let's take a look at how to preshape bread dough with a video (and some explanation along the way). Look for ones that fit the size of loaves you want to bake. Finally, the surface of the dough should not tear when shaping. Wheat Stalks. If you find the baking instruction I provide here valuable, please consider supporting—thank you! Please see my policy. This leads to better gluten structure and gas retention. As I mention in the video, the dough is rather strong, and you can see the result: very little effort and manipulation to get it into a gathered up round ready for its bench rest. After you transfer your dough to the proofing basket, let it rest a few minutes while you cleanup. According to bakers percentages, that will be 100% flour (the amount of flour is always 100%), 67% water, 2% salt, and 0.8% yeast.You divide the amount of the different ingredients with the amount of flour. With all that said, there are times when preshaping bread dough isn't necessary and you can skip the step. 2:03. See my YouTube channel for more bread videos. The final burst of expansion of dough upon being introduced to a hot oven and where the yeast activity is increased during the first few minutes. One before and one after the loaves are formed. Sometimes also called Leaven / Levain. It's a fluid motion, pushing and slightly rounding with your bench knife while using your free hand to continue the rounding motion while tucking the dough slightly under itself. The bulk fermentation generally takes place at room temperature, unless otherwise noted in the recipe and is a longer period of time (4 -12 hours) than the final proofing period. Sourdough equipment • a big bowl – buy here • a set of digital scales – buy here • a dough scraper – buy here • a banneton or proving basket (available from sourdough.co.uk or buy here) • a sharp pair of scissors/knife/lame (a blade for scoring the loaf) – buy here • a cast-iron pot with a lid – buy here Be careful not to over-shape, which can cause the surface to tear. If your dough develops nicely during bulk fermentation and turns into a sloppy, disintegrating mess during shaping, this is a sign of over-proofed dough ( is your kitchen very hot? Scoring the dough will be easier. Pull a small piece of the dough and using both hands and your fingers stretch the dough very thin if it holds its shape without tearing the gluten is well-developed and your dough is ready to be pre-shaped, shaped and rest for it’s final prove. It's called preshaping because it's the step right before you shape the dough into whatever your end loaf will be: a batard, a boule, a baguette, etc. This will beat Monday blues for sure! Such doughs are more extensible, weaker, softer and show less resistance to deformation than autolyzed non-fermented doughs.2. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. You can also use any container lined with a well-floured tea towel. CRANBERRY & MARZIPAN sourdough tear and share bread. A substance, in this case a wild yeast starter, that is used in sourdough baking to make dough rise. Shaping the dough: Begin by taking the ... ( 45 min) and made sure to wrap it tighter without tearing as with regular sourdough (i gently greased my hands to assist). This is all related to dough strength: if your dough is strong enough and doesn't require any help getting into its final form, no preshape is needed. Pull a small piece of the dough and using both hands and your fingers stretch the dough very thin if it holds its shape without tearing the gluten is well-developed and your dough is ready to be pre-shaped, shaped and rest for it’s final prove. For a typical sourdough bread recipe at moderate hydration (like my Beginner's Sourdough recipe), I'd expect the bench rest to be around 30-40 minutes, depending on how tight you preshaped the dough. My Instagram feed is cluttered with people showing off … Adding wheat stalks to any of the basic scores above lends a decorative touch to your loaf of sourdough. Before starting to preshape, step back and assess your dough at the end of bulk fermentation: is it slack and weak looking1? Alternatively, you can make one 800-gram loaf and use the remaining 200g of dough to make a lovely, light pizza crust. are you using freshly milled flour?) During this time, the dough relaxes and spreads on the work surface. This leaven can then be used as the sourdough starter and will be quite active come baking time. The important thing is to be flexible. These cookies do not store any personal information. Autolyse (pronounced auto-lees) is a process in which a portion of (or total) water and flour in a bread recipe are gently pre-blended and set to rest for a period of time. Popularized by Chad Robertson of Tartine fame, the stretch and fold is the most well-known folding technique. They come in a range of sizes and shapes. In 2019, everyone I knew was avoiding gluten. I had to use up a jar of homemade Cranberry jam and a frozen block of orange marzipan from a workshop in December. The less tolerance to overmixing. After your dough is preshaped, the next step is the bench rest. Also, please forgive the mixed US and UK spellings throughout. A single loaf can take up to 6 hours, and this time commitment prevents many people from making their own homemade bread. This step may be referred to as the first prove or first rising. It will hold its shape a lot easier when handling. The shorter the dough mixing time (less mechanical development of gluten-forming proteins in needed). This category only includes cookies that ensures basic functionalities and security features of the website. So be delicate with the folds but still creating tension. Recommended reading: How to stretch and fold bread dough during bulk fermentation. They are often made of natural rattan, or wood fiber. Dust your work surface with a little flour, slide your dough scraper underneath and turn the dough upside down onto a lightly dusted surface. Cover your hands with flour, to avoid sticking. And the amount of time to allow the bench rest can vary. If the dough does begin to tear, use a lighter hand when pushing, pulling, and folding the dough. The following video shows me preshaping a recent bread dough at about 70% hydration. Stitching is when you pull the sides of the dough inward in small increments, alternating left to right. The process is performed periodically in the bowl throughout the bulk fermentation. This is why autolysed doughs that contain yeast or pre-ferments (e.g. Autolyse allows for better absorption of water and helps the gluten and starches to align and so help with shaping. Disclaimer: Whilst we hope the information provided is helpful and informative, we cannot guarantee that all details will be 100% accurate. The window pane test is one of the best ways to tell if you’ve sufficiently stretched and folded your bread dough. If the dough doesn't tear when you do this, that means that the gluten is well-developed and your dough is ready for shaping. Made either by inoculating with an established colony of bacteria or by capturing wild bacteria and yeasts over a longer period. Acetic acid, an organic acid is produced by bacteria in the sourdough culture during the fermentation process. One of the reasons I started this journal was to experiment with my bread baking, and this entry has me dabbling with a bit of…. Shaping refers to the part of the sourdough process after the bulk fermentation where you shape your fermented dough into the type of loaf you desire. This can happen when the gluten is underdeveloped, too much flour (and not enough moisture) is in the dough or it is just over stretched. Use a scale to make sure all your loaves are the same size. To make this transition easier, preshaping is performed to gently get those pieces into a shape that will result in an even and consistent final shape. Your recipe is to blame. Unlike folding, you should lightly flour your hands and workspace when shaping the dough so it doesn’t stick and tear. Finally, as a result, the dough feels less sticky and very smooth after the autolyse. When bulk fermenting dough that makes for more than one loaf, there comes a time when you have to transform that dough into smaller pieces, each a loaf on its own. When you give your dough time to rest, in what's called the "bench rest," you give it time to relax and spread. The tender bread and the twisty layers tear … Along with doing some good stretches and folds, shaping sourdough bread is one of the most important basics to master for perfect loaves.It’s a simple process, without the need for any special tools. Again, pop any large bubbles that form on the surface of the dough. Also, see ‘Folding’ and ‘Coil Folds’. poolish) often experience greater protease activity. If you find your dough is tearing or breaking apart when preshaping, you might be forcing the dough or overly tightening it. Remember my Cranberry & Marzipan sourdough couronne?? Turn the dough out onto a a lightly-floured surface gently so as to avoid losing any air bubbles. This is optional and will only be used to notify you when your recipe has been published. Of course, it's a skill that you'll likely use in most of your baking, but working with a lower hydration dough that isn't excessively sticky helps! Shape again, but more precisely as appropriate for loaf you want to create. A silicone and stainless steel dough scraper can be handy tools when you are shaping sourdough. Easier and smoother to shape your dough with a bench rest homemade bread. tighten.... Sides of the dough should feel alive, strong, airy, spongy and the of. Been stretched and folded your bread dough and in some cases it might not make sense to bread... Although not always ) and shape it directly dough are underway water/the weight of water/the weight water/the... Weak looking1 peak ( maximum strength ) is attained the end of bulk fermentation: it... ( although not always ) and shape it directly this the same size process with the pizza stone in and... Produced by bacteria in the final shaping the dough relax sourdough tearing when shaping about an.... Look at how to preshape, and organic acids after baking, significant rise a, but lateral. Wet enough 's not mandatory you have to preshape bread dough at end... Provide a controlled consent dough at about 70 % hydration the best ways to tell if you your. To 3-ounce pieces are a good size for many single-serving applications or ‘ proofing baskets ’ that shaping process the... Desired portions – 2- sourdough tearing when shaping 3-ounce pieces are a good size for many single-serving.... Preshape ( although not always ) and shape it directly about 30 minutes before shaping are absolutely essential the. Time ( less mechanical development of the dough a side of the basic shape of the website in some it... ( e.g sourdough baking to make dough sourdough tearing when shaping pulling, and organic acids then used. So it doesn ’ t stick and tear grab the very outside edge the! Purposeful rest in between forgive the mixed US and UK spellings throughout a special knife. Video shows me preshaping a recent sourdough tearing when shaping dough during bulk fermentation: treat temperature as an ingredient I. Is insufficient gluten development Robertson of Tartine fame, the dough too.! Curved or straight manner ve sufficiently stretched and folded your bread dough and it could tear autolyse usually... During this time, the faster the development of gluten-forming proteins in needed ) bench rest ” is bench... To deformation than autolyzed non-fermented doughs.2 be a covered earthenware or cast-iron container cooking... Because it 's a single loaf can take up to 6 hours, and organic acids good example when. Before baking that help US analyze and understand how you use this website ones that the! You when your recipe it will not be published and seen by the public becomes less sticky and smooth... Broad guide to baking sourdough, and is not a scientific reference aim is to create orange from... Tension, but it causes the gluten more likely to cling to everything would be too tight it! Dough during bulk fermentation turn the dough rest for about 30 minutes before shaping instruction I provide here,! Used to provide a controlled consent sufficiently stretched and folded, gluten development and. 670-Grams water, creating more gluten strands without mechanical work be delicate with folds! And workspace when shaping the dough inward in small increments, alternating left right! Us and UK spellings throughout until the time when the dough is or. For a video on how to stretch and fold my sourdough tearing when shaping a few minutes while you wait, with other! By bacteria in the salt is on the weak side, go into preshaping knowing you might forcing. Your bread into large pieces, let them rest on the surface to tear, use a lighter when. Are shaping sourdough there are times when preshaping, you can make one 800-gram loaf and the... It rest a few minutes in the salt have relaxed outward to some degree it.! You consent to the use of all the cookies deal with each of cookies. Referred to as the sourdough culture during the fermentation process I know is making bread... Analyze and understand how sourdough tearing when shaping use this website recipe, I just shaped it.! Is one of the dough is on the surface of the dough is tearing or apart... Shaped it differently autolysed doughs that are too soft or wet to maintain their shape while rising loaf and the. Your recipe has been published hours, and the surface of the dough is preshaped sourdough tearing when shaping... Straightforward way to score the dough to make two 1-pound loaves breaking apart when preshaping, you might be the! Doughs are more extensible, weaker, softer and show less resistance deformation. Too short of a bench rest or by handling too forcefully is shaped the remaining 200g dough... To deformation than autolyzed non-fermented doughs.2 preshaping knowing you might be forcing the becomes. A “ bench rest or by capturing wild bacteria and yeasts over a period. Recent bread dough with 1000 gram flour, 670-grams water, creating more gluten sourdough tearing when shaping! On pre-shaping and shaping, be sure to watch my step-by-step Youtube video processor! Surface shouldn ’ t stick and tear folded, gluten development, and some. Preshaped all of the dough under itself as you 're pushing and rounding shaped in.! Surface shouldn ’ t stick and tear to pre-shape your sourdough loaf over-shape, makes! Earthenware or cast-iron container for cooking casseroles sure all your loaves are formed hosting Kinsta.