PRE-SHAPING IS OPTIONAL 🌾Pre shaping is the action of loosely gathering the dough in a round shape, by going round and tucking it underneath, which will leave you with a symmetrical piece of dough facilitating the final shaping 🌾Pre shaping is meant to give additional tension to the dough, should the dough still require it at the end of the bulk fermentation, once you have finished the folds 🌾When you’re making a larger dough that needs dividing, pre-shaping also helps ‘organise’ the smaller

Pre shaping of a double dough made with a mix of 4 different flours, 84% hydration Pre shaping is useful when you make a large pieces of dough that requires dividing. It gives a uniform pre shape, which facilitates the final shaping If dough is quite stiff, and has lots of tension, pre shaping should be light, just going round 2-3 times. Too much handling and tightening will affect the crumb, leading to a denser one If the dough is still quite slack, the pre shaping can be a bit more thorough. Y