Like the pre-shape, shaping your sourdough loaf creates tension in the loaf so it achieves a nice rise and oven spring when baked. There are lots of different methods out there but this is what I've found works best for me. Don't forget your banneton baskets so you have a place for the dough to rise and ferment after it's shaped. Pro tip: Flour your baskets with rice flour to prevent the dough from sticking.

Check out my Sourdough Bread series to see this in action: [ Ссылка ]

Love bread in general? Here are some other recipes to try: [ Ссылка ]

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