A beginner’s guide to delicious hand-crafted bread with minimal kneading. Shape the dough into a large round. This little clip shows you how to shape your dough into a boule (round or ball shaped bread). It’s simple, straightforward and can be used on any type of dough. There are many ways to accomplish this, and some are more gentle than others, but the method I show below is my most used approach. Please see my policy. Scoring sourdough using the X score is another basic technique that can have beautiful results. It can be shaped in a basket and then baked directly on a baking stone or shaped on a baking sheet. After each drag spin the dough on the work surface and continue dragging until the dough is uniform in shape and the outside of the loaf is smooth with no tears or bulges (top-right and bottom-left, below). We are now do a series of folds (like folding a letter) of the dough. Ingredients: 1 cup fed sourdough starter 1 1/2 cups lukewarm water 3 cups all-purpose flour 1 tablespoon granulated sugar 2 1/4 teaspoons salt 2 cups bread flour 1 tbsp water optional 1 tbsp egg white lightly beaten with 1 tablespoon water water Half Baked Harvest. To perform a letter fold, the baker tips the dough onto a floured counter and proceeds to press and stretch the dough into a rough rectangular shape. For this sourdough bread recipe, I took the dough and cut it in half. Your email address will not be published. I like to use round proofing baskets, either cane or wicker. Once you overturn the dough to be put on the floor of the oven, the dough would have taken the shape of the proofing basket, with the ridges and round corners. However, I’ve seen some bakers shape the dough into a round, per the instructions here (with a swirl) with pretty good results! Rise until doubled; turn out and bake. Why not divide the dough in half and shape two smaller loaves all in one session? In the clip Ed uses the technique with a wholewheat sourdough / levain 68% hydration dough. It also results in the perfect centerpiece on a family dinner table. I hope all is well with you and yours. Artisan Sourdough Made Simple is back in stock! *This post contains affiliate links. If you’re baking in a closed pot, as described on my post Baking Bread in a Dutch Oven, I’d recommend a dough weight of 700-900g. One half … If you find your dough is excessively slack and weak after shaping you can add a little structure to the dough by pinching the top. And here is where my mind literally went into screensaver mode. Below are five videos showing how I shape boules, bâtards, oblong loaves, baguettes, and sandwich loaves. It’s great for sharing in wedges or in rustic slices. Using a bench knife, flip the dough over and let it rest for 5 to 10 minutes to relax the gluten. These 10″ baskets can hold anywhere from 700g to 1,100g. If you’re too aggressive, you’ll deflate all of those beautiful air bubbles. The sourdough should reach at least 50 percent higher—so not doubled in size, but 50 percent larger in size before you want to shape it. ð EASY, MAKE-AHEAD APPLE CRUMBLE! Be gentle, yet firm with your shaping technique. Sourdough mini boules time table day 1 22.00 h Make starter let ferment for 12 hours at room temperature day 2 10.00 h Make the final dough If you follow my recipe and learn the technique from watching my video you will definitely be able to master baking an artisan sourdough boule at home in your Dutch oven. The aim of this technique is to create tension on the outer surface of your boule. Alternatively, you can bake the dough in a loaf pan instead. The round shape doesn’t hold it as well. That’s it. Be sure to read all the way to the end of this post for a boule shaping video. It’s a great starting point for developing your own style for shaping a boule — perhaps you change the final motions or leave out a few in the middle, whatever works best for you and the dough on your work surface. Transfer onto a rack and leave to cool. They will have different hydration levels (flour to water ratio), different flour types, different temperatures and so on, which effect the overall look and feel of the dough. This tangy sourdough boule recipe is a versatile accompaniment to soups, salads, sandwiches, and more. Shape into baton (see above). Get to know the vigour of your sourdough and get the dough temperature right before starting the overnight rise. Gently coax the dough from your bowl onto a lightly floured work surface. I want to make the cinnamon raisin swirl, but Iâd like to make it in my Dutch oven which is round. Do this at four sides, where each “flap” is opposite another one, to create a little package. Once you get to shaping, you need to gently divide the dough into 6 even pieces. Shaping a Sourdough Boule. I’ve watched it a few times already! The boule – or round loaf – is a great place to start as a beginning sourdough baker. Then, using wet or floured hands. Make smaller loaves. Let it rise at room temperature till it increases in volume by 50%; then shape it and return it to the fridge.) I look forward to trying this folding technique again; previous times, dough didn’t stretch smoothly like in your images…mine had more resistance. Required fields are marked *. My son just gave me your artisan sourdough made simple book for my birthday today. The first thing to keep in mind when shaping and scoring is to know why we do it: When forming the sourdough into your desired loaf shape, the goal throughout the shaping process is to create surface tension on the outer surface of the dough without affecting the delicate inner dough. Shape the dough (con’t) Repeat on the opposite side. The dough will just slide around and drive you crazy. Do not compare. These are videos wefound particularly helpful. The dough is folded in thirds, like a letter; the baker rotates the dough 90 degrees, flattens the dough … So I decided to tackle my first sourdough bread the same lazy way I bake my no knead bread: mix the ingredients, leave them to do their thing, shape, rise and bake.To my amazement this no knead sourdough … How can I also achieve these high boules? 1) I’m trying to get dough to be pillowy and so lovely like yours in the blog videos! It really does help to ‘see’ this in action. Starting on the left (or right) side, stretch the dough outward and fold it over toward the center. The essence of this technique is to fold the pre-shaped round to resemble an envelope. What a terrific lesson. Sourdough Bread Bowls from Half Baked Harvest. Using a bench scraper or your palms, pull the dough towards you across work surface, rotating about 90 degrees as you drag it, to develop tension and form a taut ball. With both hands tuck and drag the dough down towards your body to create tension on the outside of the dough. Baking heavily over proofed dough at this point will probably result in a denser, flatter bread that tastes overly sour. Drag and rotate the … I’ve observed many effective shaping strategies, so please know these aren’t the only good shaping methods out there. Place the dough seam side up in front of you. This is where your sourdough can really be the star of the show. If you’re just starting out (or looking to brush up on your skills) dough shaping videos are a great place to begin. You’ll pre-shape the dough and let it rest for 15-20 minutes to allow the gluten to relax before the final shaping. Use a bench knife. You may be used to making your sourdough in the shape of a boule or a baguette, but it’s just as easy to make these smaller rolls with your starter. The video is included below for anyone who wants to see it! It works especially well for loaves with lots of whole grains and presents a nice canvas for getting fancy with decorative scoring. What doe. Each time it will get longer until it is the shape of a baguette. The loaf tin will hold its shape up in absence of strength in the dough. There are many ways to shape sourdough bread. Did you find this post helpful? grab the very outside edge of the dough and fold it up over to the middle. This last minute pinching will create quite a bit of tension in the dough, adding strength to a boule that might otherwise spread significantly in the oven. Thanks so much for this video. That dough is relatively low hydration and just wonderful to work with; it springs up with a beautiful, craggy crust when shaped as a boule. 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