How to Shape a Sourdough Sandwich Loaf 1. Pre-shape & Rest After your bulk fermentation, gently turn the dough out onto a lightly floured surface. Tuck the sides under to make a rough rectangle. Let it rest for 15–20 minutes. 2. Final Shaping (Log Shape) • Flip the dough smooth-side down. • Gently flatten it into a rectangle about the width of your loaf pan. • Fold the top third down and press lightly. • Fold the bottom third up over the top (like folding a letter). • Pinch the seam to seal. • R
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How to Shape a Sourdough Sandwich Loaf 1. Pre-shape & Rest After your bulk fermentation, gently turn the dough out onto a lightly floured surface. Tuck the sides under to make a rough rectangle. Let it rest for 15–20 minutes. 2. Final Shaping (Log Shape) • Flip the dough smooth-side down. • Gently flatten it into a rectangle about the width of your loaf pan. • Fold the top third down and press lightly. • Fold the bottom third up over the top (like folding a letter). • Pinch the seam to seal. • R
96.2K views9 months ago
FacebookMy Sourdough Bread
Sourdough Not Holding Its Shape? Here’s What To Do
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Struggling with how to properly shape your sourdough bread? 🥖 This is the Head & Shoulders method of shaping that I learned in an artisan bread course many years ago. I use it a lot because it’s quick and easy. 1️⃣ After bulk fermentation is done and you’ve preshaped your dough, stretch the dough into a square or rectangle. 2️⃣ Grab the top of the dough (the “head”) at the top center and pull it in. 3️⃣ Grab the outside right and left corners (the “shoulders”) of the dough and pull them to the
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Struggling with how to properly shape your sourdough bread? 🥖 This is the Head & Shoulders method of shaping that I learned in an artisan bread course many years ago. I use it a lot because it’s quick and easy. 1️⃣ After bulk fermentation is done and you’ve preshaped your dough, stretch the dough into a square or rectangle. 2️⃣ Grab the top of the dough (the “head”) at the top center and pull it in. 3️⃣ Grab the outside right and left corners (the “shoulders”) of the dough and pull them to the
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