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May 15 (edited) • 🥖 Saturday Bake Along
🥖 A quick look at pre-shaping the poppy seed sourdough loaf we’re baking together this weekend.
This is one of those stages bakers rush through, but it matters more than people realize.
The goal of the pre-shape isn’t perfection. It’s organization.
You’re building light surface tension, aligning the dough, and preparing it for the final shape without crushing all the fermentation you spent hours developing.
👀 Watch the dough here:
• how relaxed it looks coming out of the bowl
• the gentle stretch during lamination
• how little force is actually being used
• the way the dough tightens as it comes together
No aggression. No wrestling match.
Just tension, structure, and patience.
This dough is sitting at 80% hydration, which means handling matters even more. Wet dough rewards calm hands.
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🥖 A quick look at pre-shaping the poppy seed sourdough loaf we’re baking together this weekend.
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