High Hydration dough Shaping

High Hydration dough Shaping
The goal of the baker while pre-shaping and shaping is to achieve tension in the dough without damaging the fragile structure obtained from gentle mixing and a long fermentation. This video demonstrates techniques for handling higher hydration doughs without introducing excess flour. A 6-8” bench knife works well for this job.

Видео High Hydration dough Shaping канала San Francisco Baking Institute