avevshaping up in the last stretch!

#breadwithme part 6

(part 5 and before quoted below)

About 1hr 15 later, the stopwatch now reads 8 hr. 52m. I checked on the dough and it looks a little bigger and has more of a dome which is a good sign. If I had seen it cave or become flatter on the top, it would have meant that I went too long and/or too warm on the fermentation and that the bread was on its way to being overproved.

I gather my tools for shaping the bread. bench flour, rice flour, banneton with cloth towel and my metal bench scraper. I like shaping on my thick cutting board. the wood provides some friction for shaping.

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As I did this, I realized that I cant take photos and do it at the same time. The motions flow into one another and stopping in between to take pictures is awkward. I'll do my best to describe.

First, flour the surface. I used to flour too little so now I err on the side of more. I have about two pinches of flour on the board here. Next, I wet my hands and release the dough from the bowl. from here, it is important to pay attention to what is the outside (crust) versus inside of the dough. The shaping from here on out is to build tension on the outside of the bread.

When I take the dough out of the bowl, the top of the dough is now down on the flour and board. in the photo, the underside of the dough that was in the bowl is facing up at me.

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From here, with my two damp hands, I fold the dough onto itself by grabbing the edge and bringing it to the center of the dough. Top edge to center, left edge to center, right edge to center, etc. Sometimes it's six moves, sometimes it's more. My aim is to encase the wet, unfloured top side inside. Then I use my bench scraper and flip the whole thing.

Next moves are all about building tension on the surface. the method I opt for is to cup the dough with my two hands at the side farther away from me and pull towards me. The front side tucks under as it's dragged against the board and I tuck under using my hands. Then I give the whole thing a quarter turn using my bench scraper and repeat a few times until I'm satisfied.

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Then I cover with a cloth and let the dough rest for 30 minutes or so. In this case, however long it takes for me to write this note and knit a few rows.

#breadstr