#Shaping Bread

Last chance in a while to attend the two day advanced course! I'm building something new, to be able to share my craft and passion with many more - beyond the small studio in Falkenberg. It's a bakery and it will be in Varberg! 🙌 Opening later this year. So for a while I'll be putting my full focus on this, and the advanced courses will be on pause. So next weekend (August 30-31) I'll be hosting an amazing workshop and I hope you can attend (this is in Swedish). Still a few spots left, just let me know or check put link in bio. #sourdough #bread #baking #sourdoughbread #breadscoring #breadclass

New to sourdough? Heeeeeey! This is Part 5 in my Back to Basics series, and today we’re talking about pre-shaping. After bulk fermentation (which I covered in Part 4), this is when your dough really starts to look like a loaf. In this stage, I: ▫️ Gently pour the dough onto a clean surface ▫️ Split it into two loaves ▫️ Use a claw motion with my dominant hand to shape the dough into a ball. DONT come over the top. Create some surface tension here. ▫️ Let the dough rest for 20-30ish minutes before final shaping Sticky dough? Totally normal. Mine is sticky too. It’s not about flour, it’s about technique. I keep my pinky anchored on the counter while shaping, and that gives me better control. It just takes practice. Letting the dough rest after preshaping is key. If you try to shape too soon, the gluten won’t cooperate and your loaf won’t hold its form. Give it time to relax and you’ll get much better results for final shaping. I’ll walk through final shaping in the next video, but if you’re just finding this series now, it’s all meant to help you build confidence in your bakes, step by step. And look, I know many bakeries skip this step. But they are making bread for money, and time is money. But I’m a home baker, making bread for myself and get consistent results every. Single. Time. Following these steps. If you do it differently, awesome! I’m just sharing the way that I make sourdough bread. Grab my free sourdough recipe at the link in my bio and catch up on the series if you’re starting from scratch. You’ve got this. #sourdough #sourdoughbread #breadmaking #preshape #sourdoughforbeginners #homebaking #breadtutorial #backtobasics #tognicollective #bakingathome #naturallyleavened #sourdoughseries #howtomakebread #sourdiughbasics #backtobasics

Burrito shaping + Lana Del Rey = 🫶🏽 #sourdough #bread #shaping #microbakery #southerncalifornia #sandiego #california #dough #therapy

Pre-Shape vs. Final Shape — What’s the Difference? Both play a role in shaping the final loaf — but they serve distinct purposes. ♦️ Pre-shaping is a gentle step after bulk fermentation. It helps organize the dough, introduce light surface tension, and prepare it for the final shape — especially when the dough is relaxed, extensible, or lacking structure. ♦️ Final shaping applies full surface tension, defines the loaf’s final form, and ensures it can hold its shape through proofing and expand cleanly in the oven. When can pre-shaping be skipped? Pre-shaping isn’t always necessary — particularly when: ✅ The dough has developed strong internal structure during bulk ✅ Gluten is well-developed and the dough holds shape when turned out ✅ Hydration is moderate to low and the dough is not overly extensible ✅ Minimal handling is preferred to preserve internal gas ✅ The shaping style is simple (e.g. pan loaf) and doesn’t require extra reinforcement In these cases, going directly from bulk to final shape can simplify the process and help preserve an open crumb. 💡 Pre-shape organizes. Final shape defines. Use both when needed — or skip one when the dough is already strong. 📌 Save this for your next shaping decision. . . . . . . . #sourdough #sourdoughbread #naturallyleavened #fermentation #bulkfermentation #preshaping #finalshapingsourdough #waterfloursalt #naturalyeast #homebaking #sourdoughtips

5 tips for shaping sourdough bread 👇🏻 1. Avoid using flour when shaping or if needed just lightly flour the surface. Use the tackiness of the counter to build tension on top of your loaf. 2. If your dough is tearing let the dough relax for 10-15 minutes and then reshape. 3. Preshape the dough and then let the dough rest for 20-30 minutes before the final shaping. While it isn’t essential, it does help give the loaf additional height when baked. 4. Flour your basket with rice flour to prevent the dough from sticking. Rice flour doesn’t have gluten which is why it works so well for this. 5. Use damp hands when working with the dough. It will prevent the dough from sticking to your fingers. Bonus tip: Don’t compare your dough to mine or someone else’s. There are so many factors that influence the dough including flour type, hydration level, fermentation, and more. Don’t panic if your dough doesn’t look like someone else’s. It doesn’t mean yours is bad, just different. Should I do a part 2 showing how and why I stitch my dough after shaping? Let me know in the comments! #bread #sourdough #shapingbread #breadmaking #sourdoughbread

Many people feel intimidated to start baking sourdough bread because of all the supplies and gadgets you need. Today, I wanted to show you that this isn’t true. You can start making sourdough bread with just the tools already in your kitchen. You don’t need a Dutch oven, a stand mixer, even a banneton or lahm. With a strong starter, even a beginner can make a great loaf of bread without buying a bunch of expansive stuff. Check out the link in my bio, I have small batch, Superstarter kits ready to ship. #sourdoughstarter #breadtok #baking #sourdoughbread #openbaking

OOF, I barely salvaged this loaf (recipe below!). Here’s what I do when I see the dough go too far in bulk fermentation (it’s been hot!). There are so many points in the bread-making process where small little adjustments are needed to keep a dough on track. Given how slack and extensible the dough felt, I was surprised to see how it puffed up in the oven. The final flavor was sour-forward for sure, but one of those loaves that makes your mouth water instantly—a good sign of strong fermentation. Sourdough bread recipe (makes 4x900g loaves): Levain 63g medium protein white flour 63g whole spelt flour 126g water 63g ripe sourdough starter Main Dough 1006g medium protein white flour 486g type 85 (high extraction) 326g whole spelt flour 35g sea salt 1235g water 1 195g water 2 (bassinage, add at end of mixing as needed) 316g levain [[Method]] 1. Mix Levain ingredients and keep warm for 5 hr 2. One hour before your levain is ready, add the flour and water to a mixing bowl and mix until no dry bits. Let rest for 1 hour, covered. 3. Add levain, mix speed 1 for 3 minutes (or by hand for 5), rest 10 minutes, then add salt and Water 2 as needed. Mix until smooth, 3-4 min on speed 2 in a mixer. 4. Bulk ferment for 3 hours (or shorter if it’s warm there!!). Two sets of stretches and folds at 30-min intervals. 5. Shape into a large batard or boule and place in a proofing basket dusted heavily with flour. 6. Proof in refrigerator overnight. 7. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 40-50 minutes without. Internal temp should reach 204°F (95°C). Cool at least 3 hours before slicing, ideally 5. #sourdough #baking #bread #theperfectloaf #wheat #spelt

Bread 👍 #sourdough #bread #baking #sourdoughbread #dough

Going from shaping one loaf to shaping 60 loaves requires some adjustments! This is one of the biggest challenges when baking in bulk. If your shaping method takes too long, you run the risk of over proofing your dough. Once I started using the @wayne_caddy method last year there was no going back. The key is being gentle with the dough so you do not let all the air out. I preshape first and then use this shaping method. It saves so much time and the results are amazing round belly loaves! #sourdough #sourdoughmicrobakery #caddyclasp #shaping

Easiest way to shape a baguette! This is how I shape my French baguettes most of the time. You can choose from a variety of different methods and stick with what works for you! Recipes on my blog www.myloveofbaking.com . . #baguette #sourdoughbaguette #baguettes #shaping #shapingbread #baking #sourdough #breadbaking #sourdoughbread #bakingvideo #homemade

Wheatstalk Scoring #sourdoughscoring #sourdoughloaf #sourdoughbreadbaking #sourdoughbreadart

Final shaping sourdough doesn’t need to be complicated. The Caddy clasp has simplified sourdough shaping so it’s more accessible for beginners and more efficient for more experienced bakers. The results speak for themselves so go ahead and try it with your next batch of sourdough! #sourdough #sourdoughstarter #sourdoughbaking #sourdoughscoring #sourdoughbread #bakingbread #shapingbread #bakersofig #bakersofinstagram #baking