Whether you're baking a yeast bread or some sourdough, pre-shaping is a good thing to do. It helps set the internal structure of the bread.
If you're making multiple loaves from a single batch of dough, split the dough before pre-shaping.
Gently flatten out the dough ball.
Fold the bottom up about a third.
Stretch the bottom corners.
Fold one of the stretched corners in then fold in the other.
Roll up the bread, cover, and let rest. If a yeast bread, let it rest for 7-8 minutes. If sourdough, rest for 20 minutes.
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