Aphrodite & Adonis
Running, swimming, strenght training, Yoga or Pilates: We leave no stone unturned in trying to getting us into shape.
Same like us, also Jane & John Dough want to cut a good figure. Because at the end, we want to turn them into a beautiful bread loaf: amazing taste, great ovenspring, crunchy crust and (well, this is all what our #brotokoll Open crumb Sourdough Series are about) a wild and open crumb.
The time has come to finalize the tutorial for your personal Open crumb party. So let’s proceed with the final shaping. Because right after that there just waits the final proof.
Shaping your dough
Don’t think about a Shape-Shake. The only thing that matters is gentle handling. The final shaping is the last mile which seperates you from your Open crumb success story.
Eeven if you have perfectly managed and accomplished all steps prior to this final action – the right flour choice, appropriate feeding of your sourdough, autolyse, kneading, stretch & folds (including lamination) and a perfect fermentation during bulk time: just don’t become a wrestler now. Otherwise you may count with a dead crumb – no open crumb.
There are plenty of different shaping methods. But not all techniques are suited to all types of dough (referring to the hydration level). For me personally, the perfect allrounder method is (still without a special name) the way Trevor J. Wilson shapes his dough quite often. Don’t forget to check out the awesome interview with Trevor about Open crumb and his Open Crumb Mastery HERE on #brotokoll.
Have a look at the shaping video below – it shows you everything you have to care about, while shaping your dough. And…no…even a really bad finger-cut can’t stop me from baking.
Good luck and have fun!
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.