Shaping for the Final Prove
The final shape is done once the dough is rested.
Creating some surface tension is important and is vital to the dough retaining is shape and achieving good oven spring, however be careful as over-tightening will also prevent a good rise.
These are videos wefound particularly helpful.
Shape the dough and try to build some tension on the surface of the dough.
- Shape again, but more precisely as appropriate for loaf you want to create. Aim to build more outer tension, but do not overdo it.
- Place into a well-floured Banneton (or any container lined with a well-floured tea towel) smooth side down; make sure the seam is tight and sealed.
10 -20 mins
Bowl, Shower cap, or other cover