After the first rise, and before the final shaping of your loaf, dividing and pre-shaping the dough is a crucial step for achieving a well-structured and evenly baked bread.
Steps
- Prepare Your Surface: Lightly flour your work surface to prevent the dough from sticking.
- Turn Out the Dough: Gently turn the risen dough out onto the floured surface.
- Divide the Dough: Using a bench scraper or a sharp knife, divide the dough into the desired number of portions. If you want precise weights, use a kitchen scale.
- Pre-Shape:
- Round/Boule: Gently pull the edges of each dough portion towards the center, forming a rough round. Flip the dough over so the seam is on the bottom. Gently cup your hands around the dough and rotate it on the surface to create a smooth, taut ball.
- Rectangle/Batard: Flatten the dough slightly and fold the two long sides towards the center, overlapping slightly. Then, roll the dough into a log shape.
- Rest: Cover the pre-shaped dough loosely with plastic wrap or a damp cloth and let it rest for 15-20 minutes. This rest period allows the gluten to relax, making the final shaping easier.
- Final Shaping:
Why Pre-Shape?
- Even Distribution: Pre-shaping helps to distribute any large air pockets that formed during the first rise, leading to a more consistent crumb structure.
- Gluten Development: It allows the gluten to relax and redistribute, making the final shaping easier and preventing tearing.
- Uniform Loaves: If making multiple loaves, pre-shaping ensures each piece of dough is handled and shaped similarly, resulting in more uniform baking.
- Improved Crust: Pre-shaping creates a smooth surface on the dough, which contributes to a more even and attractive crust.