Post by @theearlyrisebaker

This is one of my favorite experiments that I’ve now done many times. Each time I learn more. The biggest thing I come back to is that it comes down to your gluten development (kneading, slap and folds, using a mixer early on) and your fermentation being right (healthy starter, left long enough, not severely over proofed). What do you think? I’ll never skip shaping and especially not if it were high hydration, but it’s fun to know you don’t have to do it to get a delicious loaf of bread. #sourdoughbaking #sourdoughtips #slowfermented #sourdoughteacher #breadshaping