Anyway, I first shaped my dough (I watched many YouTube tutorials on how to shape dough and I just use those methods to the best of my ability). I’m a very amateur sourdough baker 😂 After I shaped the dough I floured it, put it in the small bowl to hold its shape. Some people use a banneton, however I do not and my bread is delicious haha. Two primary shapes you’ll encounter are the round and oval Dutch ovens, each with its unique strengths and applications. A. Round Dutch Ovens. Ideal for Boules and Round Loaves: The round Dutch oven is the classic choice for bakers who love crafting boules and other round bread loaves. The shape allows your dough to rise and expand uniformly 8 AM: Preheat oven. 9 AM: Remove the dough from the fridge and place onto strings. Tie and place into the dutch oven. Bake with a lid for 20 minutes, remove the lid and bake for another 20 minutes. 9:40 AM: Take the pumpkin sourdough bread out from the oven and allow to cool before slicing. Add yeast and sugar then stir and leave to proof for about 10 minutes. In the bowl of your stand mixed, whisk together flour and salt. Make a well in the center of the bowl and add your yeast mixture. With the dough hook attachment, blend the flour and yeast together until a soft sticky dough forms. First things first: make a sourdough starter. Mix the starter with flour and water to create the leaven. Mix the leaven with more flour and water to create the autolyse. Fold the dough several times over the next 2 1/2 hours. After a few rounds of rising and resting, shape the dough and bake it in a Dutch oven. 3 days ago · In the class you will learn about the history of sourdough, the starter, how to care for and feed it, how to use the discard, how to mix the dough and proof it, how to shape a boule or baguette FULL ARTICLE This surface tension/taut skin (which Julia Child called a “gluten cloak”) serves the purpose of helping the loaf retain its shape during the baking process and to also help enhance the “oven spring” or the bread’s expansion while baking. The purpose of scoring the shaped dough is to control and guide the direction that the loaf Essentially, it is measuring the hand that will do the holding. Generally, the range will be anywhere from 71-80mm, though that can change depending on the person. Sizes can also depend on preference. Though a player has larger hands, for instance, they may prefer something a little smaller to increase grip and accuracy. For the boule – Start by holding the cutting blade lightly in your hand with the blade at a 45°angle. Score the dough swiftly but carefully in a crescent moon shape from the top of the loaf to its bottom. The cut should be between 1/4 inch and ½ inch deep. (A curved lame will help create a more pronounced ear for this design) rMw9b.