Shaping is one of the most important step before a good fermentation, if you want your sourdough loaf to beautifully spring while baking.

The purpose of shaping is to create additional surface tension for the loaf, so it won’t flatten immediately after you take it out from the banneton or after you score it( of course this might still happen if you overproof your dough, but that is a different story)

If you are interested in the recipe for this dough I will also leave it here:
25g brown millet flour
25g whole spelt flour
100g white flour
150g T80 flour
150g whole wheat flour
330g water
100g leaven
11g salt
100g ferments barley berries ( I tried to sprout them, but it didn’t work)
25g sprouted buckwheat berries

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