In this quick video, I show how I typically preshape my sourdough bread dough. The dough shown is at around 70% hydration and has gone through a 3.5-hour bulk fermentation. The goal is to transform the dough from a single mass fermenting during bulk fermentation into smaller pieces that will eventually be shaped into individual bread loaves.

For more instruction, see my preshaping bread dough guide:
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For all the tools you see in my videos, head to my baking tools page:
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#baking #bread #sourdough

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