To make a perfect crusty sourdough loaf, here are some easy steps you can follow based on my experiences:
Pre-shape: Once your dough has finished rising, gently place it on a surface that has a little flour on it. Use a bench scraper (that’s a flat tool) to cut it into smaller pieces, about 500 grams each for a standard loaf. Lightly press each piece down and fold the edges toward the middle. Let the dough sit for about 20 minutes. This helps make the dough easier to work with.
Final shaping: Take one piece of dough and turn it over so the seams are facing up. Gently stretch it into a rectangle shape. Next, fold the top down to the center and then fold the bottom up, creating a nice seam. Now, turn it 90 degrees and roll it tightly into a loaf shape.
Tension: If you want that crunchy outside, you need to build tension. Pull the dough towards you while shaping it. This will help create a lovely crust when you bake it.
Proofing: Place your shaped loaf into a proofing basket that has flour in it, with the seam side facing up. Cover it up and let it rise until it is double in size. This usually takes about 1 to 2 hours. You can also put it in the fridge for a slower rise if you want.
If you follow these steps, you’ll end up with a beautifully shaped sourdough loaf that has a nice crunchy crust!
To make a perfect crusty sourdough loaf, here are some easy steps you can follow based on my experiences:
Pre-shape: Once your dough has finished rising, gently place it on a surface that has a little flour on it. Use a bench scraper (that’s a flat tool) to cut it into smaller pieces, about 500 grams each for a standard loaf. Lightly press each piece down and fold the edges toward the middle. Let the dough sit for about 20 minutes. This helps make the dough easier to work with.
Final shaping: Take one piece of dough and turn it over so the seams are facing up. Gently stretch it into a rectangle shape. Next, fold the top down to the center and then fold the bottom up, creating a nice seam. Now, turn it 90 degrees and roll it tightly into a loaf shape.
Tension: If you want that crunchy outside, you need to build tension. Pull the dough towards you while shaping it. This will help create a lovely crust when you bake it.
Proofing: Place your shaped loaf into a proofing basket that has flour in it, with the seam side facing up. Cover it up and let it rise until it is double in size. This usually takes about 1 to 2 hours. You can also put it in the fridge for a slower rise if you want.
If you follow these steps, you’ll end up with a beautifully shaped sourdough loaf that has a nice crunchy crust!