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Pre-shaping Sourdough

What is pre-shaping and is it even necessary?


Pre-shaping is the step in sourdough where you divide, shape, & allow the dough to rest before its final shaping.


Pre-shaping helps with the following:

  • strengthens the dough

  • helps to distribute the air

  • helps prepare the dough for easier final shaping

  • help develop a higher rise (or oven spring) when you bake the dough



So, why should you pre-shape?


You're probably aware by now that sourdough bread is quite different to baking bread with regular yeast. The sourdough process uses a long fermentation to help it rise and develop its gluten structure rather than kneading. This means that sourdough is much more delicate and requires a much gentler process to help it take and keep its shape - including stretching and folding, pre-shaping and shaping, and sometimes lamination.


Stretching, folding, pre-shaping and performing a final shape are all steps that contribute towards strengthening the gluten structure in your dough - without these strands of gluten, your bread would collapse into a pile of sticky mush.


Can I skip pre-shaping and just do a final shaping?


While I don't personally ever like to skip the pre-shaping step, it is not always necessary. Pre-shaping can often be skipped if you are using a lower hydration, of if you feel your dough has enough strength without it.




What can happen if I don't Pre-shape?


  • Spreading can occur - a lot of times, just one final shaping doesn't build quite enough tension and strength in the dough, so it will spread out like a pancake.

  • It can produce uneven texture in your loaf - without the manipulating you do during the pre-shape step, all of the air pockets created during bulk fermentation will not be evenly distributed, causing an uneven texture.

  • You dough may not rise as much during baking.


Bottom line: It's one extra, simple step, so why not just do it to be safe?



 


NEWS + UPCOMING EVENTS + ALL THINGS SOURDOUGH:


My Online Beginner's Sourdough Course is finally published! And the students who have enrolled are already sending me photos of their beautiful loaves. Link to join HERE.


Next Beginner's Sourdough Class @ Stormhouse Brewing - June 1st 12-2pm. April's class was such a hit (SOLD OUT!), we decided to offer another one. Link to register HERE.


In-Person May Sourdough Classes: at my home in Palm Beach Gardens, FL - May 10th and May 19th (perfect Mother's Day Gift!). Register HERE.


Dehydrated Sourdough Starter "Ro' is BACK IN STOCK and available for only $13.00! Purchase "Ro" HERE


Handcrafted Wooden Spatulas are BACK IN STOCK (but selling fast!) - these are the perfect spatulas for stirring your sourdough starter. They were designed and made by my dad, Buster in Boise, Idaho - I use mine every day and absolutely LOVE IT. Purchase HERE.


Happy Baking!

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