Preshaping your dough (shaping it into a cylinder or ball) is a very important step in the sourdough process, but recently, I learned that there are (rare) times this step can be skipped.
WHAT IS PRESHAPING?
After the dough has been divided into smaller pieces, preshaping it helps turn the dough into smooth, more manageable shapes (usually round or batard). Preshaping takes place just before the final shaping.
DO I HAVE TO PRESHAPE MY DOUGH?
Until recently (I mean very recently), I always thought that preshaping your dough was a must-do step in the sourdough process. But after doing some research, and talking to some other (more experienced sourdough bakers), I have learned that preshaping is often an optional (not mandatory) step - all related to the strength of your dough and how many loaves you're making.
If you just have a single loaf of dough, it doesn't usually require preshaping because it's typically strong enough and you haven't had to divide the dough. If you are making multiple loaves and have to divide each one, it's highly recommended to preshape each of them.
HOW DO I PRESHAPE MY DOUGH?
I grab each side of my dough and fold it toward the center (similar to how I perform stretch and folds), making it into a little ball, then I flip it over and use the surface of the counter to coax the dough toward and then away from me.
You can watch a video of how I preshape here.
WHAT DOES PRESHAPING DO?
Among other things, preshaping strengthens your dough, it distributes the air throughout the dough, it prepares the dough for its final shaping and it helps develop a higher rise in the dough when it's baked.
FURTHER READING:
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