recent bake

This was another 85% hydration sourdough country loaf. The shaping approach here was slightly different: instead of actively building structure during shaping by folding the sides and then rolling, I simply rolled the dough over itself vertically. Most of the structure was developed later in bulk through intentional folding. The focus was on developing gluten upfront, then shifting attention to gas retention and accumulation rather than structure during shaping. The overall process followed the same principles as my “folding with intent” approach.