Dining and Cooking
This video is something I made to help process my grief. I didn’t post it anywhere else. But this is my shaping technique.
In Sourdough

This video is something I made to help process my grief. I didn’t post it anywhere else. But this is my shaping technique.


Recipe:
500g flour (300 hi gluten, 200 Caputo 00 flour)
300g water
100ish g stiff starter
10g salt

Mix flour, water, starter and let it rest for one hour
Dimple in the salt and do a stretch and fold
Do 3 more coil folds every 30 mins
Bulk ferment for 6-8 hrs
Shape and put in banneton in fridge overnight or at least 6 hrs.
Bake at 450 for 25 mins and then 425 with lid off until internal temp is reached of 205 spritzing before and after with water



by CicadaOrnery9015

4 Comments

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  2. johnnythorpe1989

    It’s a very intense shaping process.

    When you fold the bread you structure the gluten. This is necessary with sourdough because the yeast isn’t as strong as commercial yeast, so a simple knead isn’t enough.

    I describe the folding process as “building a wall with bricks made of water”

    So when I take mine out of the bowl I try and retain this structure. I use a small plastic pastry scraper to help remove it without leaving too much behind or flattening it too much.

    Then you’re faced with the dough, hopefully in one piece (if you rip it you break the wall!). Knock a little air out. You really flatten this dough!

    Shaping should be quick and simple. This is my method. There are many like it, but this one is mine.

    I flip it in half, pull in the sides, stick the sticky bits and I’m done. I find the pull method is a bit too aggressive personally.

    Then I’m in the banneton for the final prove

  3. IceDragonPlay

    Best Wishes as you work through the initial stages of your loss 💞

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