@tognibakery: Let’s finish off the final shaping of our sourdough loaf! 🥖 I use a bench scraper to carefully flip the dough into the round banneton, with the seam side up, to help it hold its shape during proofing. After letting it rest for a few minutes, I ‘stitch’ the dough to keep the surface tension intact—this step is crucial for that beautiful oven spring we’re after. Once the dough is prepped, I pop it into a plastic bag to prevent it from drying out, and then it heads into the fridge for a cold proof. I like to let it rest anywhere from 12 to 24 hours—this extended fermentation develops deep flavor and gives us that perfect crust. For my schedule, baking the next afternoon works best so we have freshly baked sourdough just in time for dinner! Cold proofing your sourdough helps build flavor, improves texture, and makes for easier scoring before baking. Ready for that next step tomorrow? Stay tuned! #SourdoughBaking #ColdProof #FinalShape #SourdoughStarter #ArtisanBread #BreadBaking #BakingTips #HomemadeBread #SourdoughLove #BakingFromScratch

Sam | Togni Bakery

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Monday 09 September 2024 11:04:52 GMT