Post by @theearlyrisebaker

Shaping requires practice. That’s just how it is. But here are my top tips: 1. Preshape to help yourself have a nice round starting point. 2. Make sure the dough is relaxed. 3. Use a bit (not a lot, and not rice) of flour on the surface of the dough. 4. Remove any excess flour once you flip the boule so the counter helps you keep the tension. Too much flour and the dough will flop around. 5. Don’t tear the dough. You don’t have to be super gentle, the tiny bubbles will still be there, but don’t tear it. 6. If you are fighting your dough, do a simple @wayne_caddy caddy clasp, where you fold it like a book, simple as that. 7. Rice flour is the ultimate non stick dusting flour but if you don’t have it I like wheat bran. A very low hydration dough should be fine with regular flour. 8. Don’t cover your dough unless you’re very worried it’s underfermented and you’re trying to keep it warm. 9. Calm yourself, I have proven shaping isn’t the most important step. Focus on a strong starter, fermentation, and a strong dough. 10. Have fun!! #shapingsourdough #sourdoughtips #sourdoughteacher #breadshaping #sourdoughbaking