Shaping

Preparing your proofing basket is a crucial step in the Sinless Sourdough baking process, setting the stage for a beautifully shaped loaf. Whether you’re using a traditional banneton or a simple bowl lined with a tea towel, the right preparation ensures that your dough maintains its shape and texture during proofing. This lesson will walk you through the essential steps, from dusting your basket to shaping your dough, all aimed at creating that perfect rise and a delightful “ear” in low carb style, in your final bake. Let’s dive into the art of proofing!

Prepare the proofing basket:

• You’ll need a banneton (a special proofing basket) or a regular bowl with the round bottom lined with a clean tea towel.
• Sparingly dust the inside of the banneton liner or the tea towel with wheat flour.
• This prevents the dough from sticking during proofing.
• If using a tea towel, dust the sides as well, as you’ll be folding it over the dough.

Creating the shape:

• Using both hands, rotate the dough ball in a circular motion on a smooth working This motion helps create surface tension and a round shape.
• Aim for a perfectly round ball. This shaping is crucial for the final

Building tension on the surface:

• Now, use one hand to gently stretch the top of the ball downward.
• Tuck this stretched portion underneath the ball.
• Rotate the ball slightly and repeat this process.
• If the dough cracks at the top it requires more kneading in the stand mixer.  Put it back in the mixer for another minute or two.
• Continue this stretching and tucking motion at least 4 to 6 times around the entire ball.
• Be gentle to avoid tearing the dough, as it’s more fragile than traditional sourdough.

Understanding the importance of surface tension:

• This process creates tension on the top surface of the loaf.
• The tension is crucial for helping the loaf rise and create an “ear” during baking.
• An “ear” is a raised ridge that forms along the score line when the bread is baked.
• The surface tension allows the dough to expand upward rather than outward during baking.

Transferring to the proofing basket:

• Gently place the shaped dough ball into your prepared banneton or bowl, with the top side (the side you’ve been shaping) facing down.
• The bottom of the loaf should now be facing up.
• Pinch together any seams on the now-exposed bottom of the loaf.
• This creates a smooth, sealed surface that will become the bottomof your baked loaf.

Preparing for proofing:

• If using a tea towel, gently fold the floured edges over the dough.
• This protects the dough and helps maintain its shape during proofing.
• Let the dough proof for 2 hours.
• If using a proofing mat, use the lowest temperature.Cover the dough with the mat cover.
• If the temperature of your proofing mat is too high, it will begin to cook the top of your loaf.