The Early Rise- Laila
Region: US
Friday 28 August 2026 21:37:45 GMT
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Kaji 🐈⬛🐈 The ND Experience :
The non-shaped one has a bit of bartholin cyst, I hope she recovers well 😭💀
2026-08-29 06:22:36
22
skylar 🎀 :
anyways here's my loaf that wasn't shaped or put in a rattan, just kept in the same bowl i made the dough in till it was time to bake
2026-08-29 03:20:58
71
Sir Nick Fury :
I’ve got my recipe down to a perfect science and now I want to start doing experiments like this!
2026-08-30 01:13:51
0
Oliver Gould :
No matter what I do how low my hydration is or how much protein is my flour. Or how much I stretch and fold my dough goes into the fridge lovely for overnight prove and comes out like soup. It never holds its shape when turn it out
2026-08-29 20:17:52
2
Michelle RN 💕 :
Still looks good
2026-08-29 19:04:21
0
✿ :
What happens if you do it with a higher hydration dough?😂❤️
2026-08-29 09:18:25
3
Dale does dishes :
I expected a more open crumb on the unshaped, but I guess not.
2026-08-29 01:27:02
8
Nedeles :
so, nothing happen
2026-08-29 22:50:16
0
SoulSister :
your giggles!🥰
2026-08-29 15:26:21
0
tntntathome :
The pause
2026-08-29 14:15:00
7
thatsourdoughgal :
Super cool and fun to watch!!
2026-08-29 16:53:57
0
Velvet Soul :
When I started making sourdough I skipped shaping for about 2 months because I always forgot about that step, and then I would be wondering why my loaves where so flat, and then I went back to my instructions and realized I was missing a whole step 🙃
2026-08-29 22:43:21
3
coparenting specialist :
After stretch and folds I put mine directly in the loaf pan, no shaping other than to elongate it. Bulk ferment for a few hours and straight in the fridge. In the morning, straight in the oven. Tall, light, fluffy, soft crust. Perfection!!
2026-08-28 22:38:51
26
captain obvious :
As a Costco executive member, the shaped one looked much nicer
2026-08-29 18:33:57
1
Side Streets :
The unshaped one still looks 100 times better than the loaves I manage to produce 😅
2026-08-29 14:07:18
1
X-Widow :
So, maybe we're all worrying too much? As a child, I watched bread baking in the village I spent my summers in. I don't remember the bakers fussing over the dough too much. They just kind of shaped it, but only enough to achieve the round shape. And the bread was always beyond spectacular.
2026-08-29 12:06:28
1
gina :
but do you do stretch and folds? that’s what puts me off from sourdough loaves
2026-08-29 21:26:53
0
addyourpreferredname :
what's the weight of each loaf my love?
2026-08-29 21:47:09
0
Shaggy :
I think the shaping matters. I can see the shaped bread looks more aerated!
2026-08-29 09:40:24
1
MrPartz :
Very interesting. I'm glad you did the trials though...flour ain't cheap 😃 Gluten development is definitely a big factor. I've certainly pushed my proving times and hydration to the limit and shaping likely saved me from an oven slump more than once. I add a bit of vital wheat gluten at higher hydration levels too figuring it might be able to hold up better. Can't really say if it's helping though.
2026-08-29 13:09:39
0
Ida :
Love this. People are way to perfectionist with thier breads. Some things matters much less than you think. Most of the time it turns out great anyway
2026-08-29 20:17:40
0
Jeannie | Reset With Me :
Don’t have to shape my bread…noted (for if I ever decide to start baking bread)
2026-08-30 00:29:53
0
Wasabiplease :
I love how the cross section always looks like a bunny 🐰
2026-08-29 20:46:43
0
rokka :
Do you know roujiamo bread? What if, you rolled the sourdough using roujiamo technique adding lamination
2026-08-29 17:50:25
0
JD :
Good to know non shaping is an option for those instances when we just gotta get it in the fridge.
2026-08-30 00:23:39
0
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