What is pre-shaping and is it even necessary?
Pre-shaping is the step in sourdough where you divide, shape, & allow the dough to rest before its final shaping.
Pre-shaping helps with the following:
strengthens the dough
helps to distribute the air
helps prepare the dough for easier final shaping
help develop a higher rise (or oven spring) when you bake the dough
So, why should you pre-shape?
You're probably aware by now that sourdough bread is quite different to baking bread with regular yeast. The sourdough process uses a long fermentation to help it rise and develop its gluten structure rather than kneading. This means that sourdough is much more delicate and requires a much gentler process to help it take and keep its shape - including stretching and folding, pre-shaping and shaping, and sometimes lamination.
Stretching, folding, pre-shaping and performing a final shape are all steps that contribute towards strengthening the gluten structure in your dough - without these strands of gluten, your bread would collapse into a pile of sticky mush.
Can I skip pre-shaping and just do a final shaping?
While I don't personally ever like to skip the pre-shaping step, it is not always necessary. Pre-shaping can often be skipped if you are using a lower hydration, of if you feel your dough has enough strength without it.
What can happen if I don't Pre-shape?
Spreading can occur - a lot of times, just one final shaping doesn't build quite enough tension and strength in the dough, so it will spread out like a pancake.
It can produce uneven texture in your loaf - without the manipulating you do during the pre-shape step, all of the air pockets created during bulk fermentation will not be evenly distributed, causing an uneven texture.
You dough may not rise as much during baking.
Bottom line: It's one extra, simple step, so why not just do it to be safe?
NEWS + UPCOMING EVENTS + ALL THINGS SOURDOUGH:
My Online Beginner's Sourdough Course is finally published! And the students who have enrolled are already sending me photos of their beautiful loaves. Link to join HERE.
Next Beginner's Sourdough Class @ Stormhouse Brewing - June 1st 12-2pm. April's class was such a hit (SOLD OUT!), we decided to offer another one. Link to register HERE.
In-Person May Sourdough Classes: at my home in Palm Beach Gardens, FL - May 10th and May 19th (perfect Mother's Day Gift!). Register HERE.
Dehydrated Sourdough Starter "Ro' is BACK IN STOCK and available for only $13.00! Purchase "Ro" HERE
Handcrafted Wooden Spatulas are BACK IN STOCK (but selling fast!) - these are the perfect spatulas for stirring your sourdough starter. They were designed and made by my dad, Buster in Boise, Idaho - I use mine every day and absolutely LOVE IT. Purchase HERE.
Happy Baking!
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