Shaping

Okay. So around the five to six hour mark, you’re nearing your bulk fermentation. It’s time to shape your dough. So what you’re gonna wanna do if you’re a beginner is dust your work surface, your hands, and your bench scraper, and your dough with white rice flour. That’s what I’m doing here.

And then you’re gonna take your dough and dump it straight on to your table.

Then you’re gonna dust your bench scraper and use your bench scraper to flip the dough onto itself. So that the smooth side is now on top because we’re gonna use the smooth side to our advantage.

Shaping is literally just a series of rapid folding so that you can get a nice smooth and taut surface on your dough. So that’s literally what I’m doing. I’m just folding the dough over and over until my dough is springy and smooth on top, just like this. So now it’s nice. And taut and smooth.

Then I’m gonna take my bench scraper, and I’m gonna flip the dough into my bannetton.

Just like that. And then I’m going to lightly stitch it so it’s not a blobby mess. And then I’m gonna cover it. I’m gonna let the dough settle so that the gluten can relax.