Sticky dough? Don’t toss it—shape it. Save this reel so you don’t panic next time your dough gets messy! This was a very high hydration dough, and I’ll be honest—I could’ve done a better job developing the gluten earlier on. But here we are at final shaping… and it’s sticky. Like, stick-to-everything sticky. Now, I know this is the moment a lot of people think their dough is trash—but it’s not. Sticky dough doesn’t mean bad bread. Here’s what I do: ➡️ I use a letter fold to shape it ➡️ I keep my
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Sticky dough? Don’t toss it—shape it. Save this reel so you don’t pani…
45.2K views6 months ago
FacebookKeep it Sweet Kitchen
There are different techniques in shaping a sourdough loaf. Whether it’s the Tartine Method, Caddy Clasp and everything in between. All these methods are sound and work incredibly well for different bakers. This is a variation I do to shape my loaves after my preshape. I hope it helps anyone struggling with the shaping process. Why we shape? Shaping creates a taut surface that traps air bubbles in the loaf and allows for an even expansions while baking. By trapping air bubbles within the loaf, t
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There are different techniques in shaping a sourdough loaf. Whethe…
2.2K viewsDec 14, 2024
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A little lesson: dough strength and shaping (with some video analysis). People often ask how I can "get away" with shaping my dough so lightly, just a few folds and some tucks. And when they shape with a more intensive method, which typically adds in more steps or "stitches," their loaf ends up squat or bulges on the top or sides. The reason is, my dough is typically much stronger coming out of bulk fermentation and dividing. Typically, I prefer a stronger dough going into shaping to get away wi
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A little lesson: dough strength and shaping (with some video analysis…
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FacebookMaurizio Leo
How to Shape a Round Sourdough Boule - The Clever Carrot
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