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.

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

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Get my starter Bread Pitt: https://thbrco.io/my-starter
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-table
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

#sourdough #preshaping

Видео The Last PRESHAPING SOURDOUGH Tutorial You Ever Need канала The Bread Code