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Tips for Final Shaping

Appears in
How to Bake Sourdough Bread: Fermentation, Starters & Recipes

By Michael Kalanty

Published 2025

  • About
The high hydration and the added moisture from the porridge calls for the baker’s close attention when shaping a sourdough porridge bread. Here are two tips for handling shaped breads before and after transferring them to their proofing baskets.
Tip #1
Lightly dust a portion of your workspace with flour such as rice, whole wheat, or bench flour. Transfer the final round onto the floured bench with the seam facing down for 5 minutes. Dust the top of the round with flour, too. This closes the seam.
Tip #2

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