Tips for Final Shaping

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.

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.