Sourdough: How To Shape A Round Boule || @afoodloverslife

afoodloverslife Sourdough: How To Shape A Round Boule View my profile

Get App Prep the banneton with white rice flour. Very warm temps today & will definitely affect our dough. 1 @afoodloverslife on

Get App I mean, the bowl has steam in it. Checking for proofing. We are an hour ahead of schedule. 2 @afoodloverslife on

Get App Fold the dough & flip. Guide into a round shape. Drag on the counter to create surface tension. 3 @afoodloverslife on

Get App Those bubbles mean successful fermentation. Be careful to not squish it. Handle very lightly. 4 @afoodloverslife on

Get App Pinning or stitching creating a tight but airy round shape. Light fingers to not de-gas the dough. 5 @afoodloverslife on

Get App Now it’s holding. Very taught & firm but bouncy & light. We’ll get great oven spring & an airy crumb 6 @afoodloverslife on

Get App Into the banneton. Ok to stitch again if needed. Keep it round. Avoid messing with it too much. 7 @afoodloverslife on

Get App Normally would bench rest for a bit but not this guy. Straight to the frig to slow him down. 8 @afoodloverslife on

Get App Overnight in the refrigerator for a “cold retard” which slows fermentation. Then bake tomorrow @afoodloverslife on

Get App To learn how to shape a Batard (oblong shape) I’ll see you over at my website! Thx for watching! @afoodloverslife on

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