The Complete Sourdough Bread Guide
Chapter 15

STEP 5 — Pre-Shape

STEP 5 — Pre-Shape

Goal: Build initial surface tension and let the dough relax into a rough round.

  1. Lightly flour a clean work surface.
  2. Wet one hand (keep the bowl of water nearby). Use the bench scraper in the other hand to gently coax the dough out of the bowl onto the floured surface. Be gentle — every air bubble you preserve is future crumb.
  3. With wet/lightly-floured hands and the bench scraper:
    • Cup the bottom edge of the dough.
    • Use your pinkies + the scraper to drag the dough toward you in a short, sharp pull at a 90° angle to the work surface. The friction of the un-floured spot under the dough tucks the bottom under, tightening the top.
    • Rotate 90°. Drag again.
    • Repeat 3–4 times until you have a rough boule with a tight skin on top.
  4. Clean off the work surface around the boule (scrape away loose flour).
  5. Let the dough rest uncovered for 30 minutes. The dry-out helps form a thin skin that makes final shaping easier.