Shaping

Why Proper Basket Preparation Makes Better Sinless Sourdough

Preparing your proofing basket properly is a key step when making Sinless Sourdough. This preparation helps your dough keep its shape and texture while proofing. This process is for Fiber Flora and Lifestyle Lina recipes but not for Discard Diva ones. This guide will show you how to set up your basket and shape your dough for that perfect rise and attractive “ear” in your low carb bread.

Shaping Process for All Recipes

The same basic shaping technique works for both Fiber Flora and Lifestyle Lina recipes.

Prepare Your Proofing Basket

• Use either a banneton (special proofing basket) or a regular bowl lined with a clean tea towel
• Lightly dust the inside of the banneton liner or tea towel with wheat flour
• This prevents sticking during proofing
• If using a tea towel, dust the sides too, as you’ll fold it over the dough

Shape Your Dough

• With both hands, rotate the dough ball in circles on a smooth work surface
• This creates surface tension and helps form a nice round shape
• Aim for a perfectly round ball, as this affects your final loaf shape

Create Surface Tension

• Use one hand to gently stretch the top of the ball downward
• Tuck this stretched portion underneath the ball
• Rotate slightly and repeat
• If the dough cracks on top, it needs more kneading – return it to the mixer for 1-2 minutes
• Continue stretching and tucking 4-6 times around the entire ball
• Be especially gentle with Lifestyle Lina doughs to avoid deflating them

Why Surface Tension Matters

• Creates tension on the top surface of your loaf
• Helps the loaf rise upward rather than outward during baking
• Allows for that beautiful “ear” (raised ridge along the score line) when baked

Transfer to the Proofing Basket

• Place the shaped dough gently into your prepared basket with the top side facing down
• The bottom of the loaf should now be facing up
• Pinch together any seams on the exposed bottom
• This creates a smooth bottom surface for your baked loaf

Ready for Proofing

• If using a tea towel, fold the floured edges over the dough
• Let the dough proof for 2 hours
• If using a proofing mat, use the lowest temperature setting and cover with the mat cover