In this full masterclass I am showing you how to divide and preshape your sourdough after bulk fermentation. I am showing you a few tricks how you will start mastering preshaping. You will be your dough's boss and not vice-versa.

Dividing is always done after bulk fermentation. That's why it is called bulk fermentation, you are fermenting many loaves of bread in bulk. Afterwards you divide the dough into smaller pieces each the size of the final bread that you want to bake.

Now by dividing you are damaging your dough slightly and you do not have the nice circular shape that you want to use as basis for final shaping. This is the reason why people are applying pre-shaping. You are turning the torn mass of dough into something that is smooth and round. You are killing two birds with one stone here:

1. One the one hand you are creating a solid base for your following shaping. This will allow you to shape a better bread.
2. You create additional tension in the dough that will create better oven spring.

I am showing you how to do this with 2 final loaves. But, you can do this with as many loaves as you like. My home oven only allows for 2 breads to be baked at the same time and thus I rarely have reason to bulk ferment more dough.

Flour I am using:
Blog article on different flours in Germany: [ Ссылка ]
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans - T550 at Rewe 11-12% protein: [ Ссылка ]
Mulino Padano 15% protein: [ Ссылка ]
Strong whole wheat flour: [ Ссылка ]

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Support me/Merchandise:
Get my starter Bread Pitt: [ Ссылка ]
The bread themed T-Shirts/Hoodies I designed and wear: [ Ссылка ]

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): [ Ссылка ]
Cooling rack: [ Ссылка ]
Digital kitchen scale: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
Oven gloves: [ Ссылка ]
pH meter to check acidity: [ Ссылка ]
Weck starter jars: [ Ссылка ]

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
Fermentation time table: [ Ссылка ]
Make a sourdough starter: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]

#sourdough #preshaping

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