How to preshape sourdough bread dough

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:
www.theperfectloaf.com/guides...
For all the tools you see in my videos, head to my baking tools page:
www.theperfectloaf.com/my-bak...
#baking #bread #sourdough

[@amaranthineA]

Grazie Maurizio! Watching your technique i realized that i need to be more gentle with my dough.

[@theperfectloaf]

Happy to help

[@musetube7480]

My mom used your Olive Sourdough starter recipe and it was amazing! I’m glad I found your KZbin!

[@theperfectloaf]

So glad to hear it turned out well for you guys! Enjoy 🙂

[@bethb9906]

Love how they point out the most important stuff. Turn push and tuck. Not too much working, getting it into the right shape, nice little bubbles on top

[@theperfectloaf]

Happy to help 🙂

[@montanalee3560]

Hi! I would love to see a video of you preshaping a wetter/looser dough, since mine usually isn’t as smooth and dry-looking as yours. Btw, I love your blog and especially your simple weekday loaf recipe :)

[@theperfectloaf]

Thank you! I'm definitely working on more video content--stay tuned (and happy baking 🙂)!

[@AmirhoseinHerandy]

Oh awesome, finally, thank you so much Maurizio :)

[@theperfectloaf]

🙂

[@AmirhoseinHerandy]

@@theperfectloaf I think the hardest parts of making good sourdough bread are preshaping, shaping and stretch and folds. Your videos make them very clear. It took me way too long to find your blog and your videos. Before that I was lost.

[@theperfectloaf]

@@AmirhoseinHerandy glad to hear my site has helped! Yes, I think preshaping (when you're doing it, which isn't always) is super important. It really sets the stage for making shaping that much easier, and it's key to prehape just right. Too many motions and you degas the dough excessively, and too few and you're stuck shaping a very slack dough. Always that balance to find :)

[@davsbrander]

This is a good reminder not to go too far when pre-shaping. Sometimes I over shape the dough at this stage and even break the top layer holding everything together. :( The loaf I made last week though I was more gentle and didn't pre-shape so "hard" and got a better, tighter, loaf out of it in the end! Thanks for the video, I love your recipes.

[@theperfectloaf]

Thank you!

[@ghioculescuraluca9598]

Your technique is amazing! May I ask what hydration is your dough at?

[@theperfectloaf]

Thank you! This one was at 70% hydration

[@alexkremer4842]

finally somebody show the water usage! I always thought its a miracle XD

[@vincents3334]

After shaping do I cold proof in the refrigerator covered or uncovered? Shower cap or towel?

[@theperfectloaf]

I cover them with a reusable plastic bag (airtight)!

[@cheesesam]

What dough recipe dd you use for this preshaping video ? I've been trying to perfect your My Sourdough recipe and my dough looks much different. Looser and not as well able to take and hold the shape. What are the dangers of prehaping too much ?

[@theperfectloaf]

I used my Beginner's SD recipe, here: www.theperfectloaf.com/beginners-sourdough-bread/. If you preshape too tightly you need to wait longer for it to relax before shaping.

[@dodystiller3718]

Oh Maurizio, it looks so wonderful and easy watching you doing the pre-shaping with your very simple, easy and practiced movements! I keep re-watching the video, desperately waiting for my bread to get to it's end so I can give it another try with a new batch, insisting on making two loaves to better get the hang of it. But ... each time I mess up again. It's finding the right technique for the tucking under I think. When I don't get it right with the very first try (which I still haven't yet), I'm incapable to get the dough into a proper round shape no matter what I do. Even worse: whatever goes wrong kind of stays as a visible mark on the top and side of the round, worse even with my dough getting stronger now. Each single time I hope I can get that fixed with shaping later, like folding the misshapen part inside with the folding so it doesn't show. But for reasons unknown to me this doesn't want to happen. And with baking later, as it's becoming the top of the bread, of course I end up with a fault in the structure. While the bread turns out really delicious (I'm sticking with the Beginner's sourdough bread for now to be able to compare results and learn from them) it drives me mad that I don't seem to be able to get such a simple looking task under control! As I'm neither right- nor left-handed but both, I will try next time if it makes any difference if I empty the bowl on the work surface from the right side, using my left hand to divide the dough. Sure, I don't have a huge surface but a really big wooden board from Ikea I can store away when I don't need it. And, sometimes nothing is cheating, I moved the heavy thing today it in various directions to help me make life easier. Still no luck. Possibly I might have managed to get the tension on the boule correct today but with the usual fault. Fingers crossed ... How long did it take you to get this right? Sunny greetings from Nazaré/Portugal xxx Dody

[@theperfectloaf]

You'll build up confidence in your movements the more you do this. It comes down to putting in the practice. Stick with it and you'll get there dody!

[@Gawish85]

How come my dough never gets that smooth on top and doesn't fall so cleanly out of the bowl? I use a large plastic bowl during bulk fermentation.

[@cptrowly]

The your dough is probably not strong enough. Either you have to build more strength by kneading or s&f, or get stronger flour. From my experience, when the dough doesn't hold together properly it was often times to high hydration for the (weaker) flour I can get in my country.

[@theperfectloaf]

Yes, it's likely your dough isn't strong enough (as @royalwithcheese said). Try giving it another set or two of stretch and folds during bulk fermentation or reduce the hydration of your dough a bit. Also, the container does matter. This ceramic bowl is basically nonstick, even though I do have to scrape a bit. If you're using plastic, you can lightly wet the interior of the container or use a neutral oil to help.

[@pault477]

Do you preshape dough that has gone through a 14 hour fermentation ? The FSWY technique does not require it and frankly it’s not needed. However, as FSWY teaches boule shaping is it necessary to bench rest for batard shaping. There is no bench resting for a boule.

[@theperfectloaf]

Preshaping is not mandatory, but it's a great way to give the dough extra strength and prepare it for shaping-but only if necessary!

[@HussiAli123]

I can see great heights you can reach if you do some recipes on youtube