The Last PRESHAPING SOURDOUGH Tutorial You Ever Need

In this full masterclass I am showing you how to divide and preshape your sourdough after bulk fermentation. I am showing you a few tricks how you will start mastering preshaping. You will be your dough's boss and not vice-versa.

Dividing is always done after bulk fermentation. That's why it is called bulk fermentation, you are fermenting many loaves of bread in bulk. Afterwards you divide the dough into smaller pieces each the size of the final bread that you want to bake.

Now by dividing you are damaging your dough slightly and you do not have the nice circular shape that you want to use as basis for final shaping. This is the reason why people are applying pre-shaping. You are turning the torn mass of dough into something that is smooth and round. You are killing two birds with one stone here:

1. One the one hand you are creating a solid base for your following shaping. This will allow you to shape a better bread.
2. You create additional tension in the dough that will create better oven spring.

I am showing you how to do this with 2 final loaves. But, you can do this with as many loaves as you like. My home oven only allows for 2 breads to be baked at the same time and thus I rarely have reason to bulk ferment more dough.

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[rafasmiech]

I'm novice. I've made about 8 breads. Different results. Not every next one is better than the previous. :-) However, just last 2 began to shape as beautiful as yours since I started using this technique. I noticed that plastic spatula is better than a stainless one. The metal one, I have the impression that dough is more sticky to it. Thank you very much for your movies. Helped me a lot. My mother-in-law cannot believe that a dough with such high hydration can be so compact and smooth.

[JS-nepk]

This was a game changer! Thank you so much

[tomanddonna]

Best pre-shaping and shaping tutorials ever (and I've looked at a lot)! Thank-you!

[zebscircle]

Muy buena explicación. Muchas gracias.

[DebraMathis]

Hard to hear what you're saying, the music is too loud

[myemail]

Great information, thank you. Can you tell me approximately what size or how many grams weight your start dough is before dividing it in two? I would love to make more than one 1 at time but am unsure if mine is large enough to divide. Thank you!

[francinekeane]

Great video thanks for taking the time to teach us, other people should remember they are getting free lessons so keep their comments respectful. Seem to have trouble with mine (its not your recipe) could my dough be too wet? Using 100% wholemeal spelt flour

[albinjose]

Thanks. What do you do when one loaf is in different pieces? I mean if you did not cut it into exact 2 halves

[PoppyAtlas]

Hi! I normally laminate then preshape but use a different method. Do you laminate or go straight to pre-shaping? Thank you!

[sookmunng]

Thank you, this is so helpful. But why does my dough stick to my bench scraper?

[mknesbitt]

Please turn off the background music. I can't hear your comments

[marcosneme]

How much time i should wait between preshape and shape?

[levimust]

Very interesting. PLEASE omit the muzac. I had to turn the sound and watch CC to be able to follow.

[minihaven]

Do you cover you dough after the preshaping while it rests? Or do you let it sit and dry a bit?

[jonnywhite]

When I do this, the dough often sticks to my bench scraper. I think I am over fermenting, is this likely?

[polarpaw]

I would greatly appreciate if the background music was quieter. It's really hard for my to listen to the words over the music. I know I'm not alone; we're a minority, but a sizable minority.

[ValleyMermaid]

How do you keep it from sticking to your dough scraper?

[fattymcbastard]

I tried that & ended up shaving my cutting board, & had to pick out bits of wood from my dough.

[loveoffish]

How long after pre shaping do you wait to shape the dough for proofing while using your “last sourdough bread recipe you ever need ?”

[pamelahoffman]

Hard to hear what you are saying over the music.

Otherwise, thanks for the video.