How to Shape Sourdough Bread Loaf at Home
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How to shape sourdough bread loaf at home

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Time for you to shape up 🫡 Shaping sourdough bread takes some practice but eventually it will become second nature. There are about a bajillion ways to shape your loaf and not a single one of them is wrong. Don’t second guess yourself, just follow your heart and roll that baby up. If you’re looking to try something new here’s how I (usually) do it. 1. Using a bench scraper, flip over your dough 2. Gently stretch it into a rectangle shape 3. Fold up the bottom, then the sides (kind of ...
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Same Say Sourdough Loaf 125g active starter 350-360g warm water 500g bread flour 12g salt This is what my schedule looks like, but don’t copy it exactly. It will look different for you. Take notes from the video and watch your bread and look for the cues to know when to move to the next step: 9am - mix together dough 10am - 1st stretch and folds 1045am ish - 2nd stretch n folds / start bulk fermentation 1pm - final shaping, into fridge 2pm - score and bake!
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After a cold fermentation in your Banneton, Bring out of fridge and flatten into a rectangle the size of your loaf pan. Releasing all the large gas bubbles, roll it into a log and placed in your loaf panto proof of 3 to 4 hours before baking in your Dutch oven. 
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How to make 🍞 ⬇️ It doesn’t matter what sourdough bread recipe you use, the process for every one will be the same. I use my Sourdough Log Book to track each step. 1. Prep starter 2. Mix ingredients 3. Bulk fermentation 4. Shape 5. Proof 6. Score + bake Here’s how this one went. 1. Feed starter a 1:5:5 ratio at 9pm (or whatever ratio you need to use to have it peak in 12 hours). 2. At 9:30am, mix together warm water and starter until the starter is dissolved. Then add flour and salt ...
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