The Impact of Final Shaping on Open Crumb

This video is a four-loaf experiment exploring the impact of final shaping on open crumb structure of a sourdough loaf. In the video, we mix a large batch of dough, then do the exact same pre-shaping but vary the final shaping step before doing the same cold retard for all four loves. The only difference in the loaves is the final shaping. The loaves are then dissected to assess the impact on open crumb.

The four types of final shaping used in the video include:
- No final shaping
- "Tartine" fold
- "Tartine" fold plus a roll up
- "Tartine" fold plus shoelace stitch and rollup

The results are unexpected and informative.

If you like this video, please subscribe to my channel, "The Sourdough Journey."

Thank you,

Tom Cucuzza
The Sourdough Journey
Cleveland, OH

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Sections in this video:
0:00 Introduction
2:00 The Experiment
4:52 The Four Loaves
9:19 Pre-Shaping
16:33 Final Shaping
17:41 Final Shaping Loaf 1
19:24 Final Shaping Loaf 2
21:40 Final Shaping Loaf 3
24:30 Final Shaping Loaf 4
28:40 Day 2
30:49 Score and Bake Loaf 1
33:43 Baking Time and Temp for All Loaves
35:13 Baking Loaf 1
36:46 Score and Bake Loaf 2
40:21 Score and Bake Loaf 3
42:18 Score and Bake Loaf 4
45:44 Comparing the Loaves
46:01 Cutting the Loaves
51:38 Side by Side Comparison
53:20 Dissecting the Loaves
56:42 The Lineup
59:23 Summary

Видео The Impact of Final Shaping on Open Crumb канала The Sourdough Journey