Scaling and Preshaping

Accurate scaling guarantees the correct weight of the dough pieces when dividing. However, scaling should be done quickly, so as not to overage the dough. Scaling time should not exceed 15 to 20 minutes. Proper scaling will also allow for uniformity in proofing and baking times. Dough is usually divided either entirely by hand using a scale, or first divided into large portions by hand and then divided into smaller pieces with a dough divider.

After scaling, the dough is given a gentle first shaping or “preshaping.” Always lay the shaped pieces on the bench in the order they are shaped, in regular rows, so that you can start with the first piece when giving the dough the final shaping. The objective of preshaping is to get a smooth, tight skin that will help to trap the gases that develop during fermentation.