@theearlyrisebaker: This is one of my favorite experiments that I’ve now done many times. Each time I learn more. The biggest thing I come back to is that it comes down to your gluten development (kneading, slap and folds, using a mixer early on) and your fermentation being right (healthy starter, left long enough, not severely over proofed). What do you think? I’ll never skip shaping and especially not if it were high hydration, but it’s fun to know you don’t have to do it to get a delicious loaf of bread. #sourdoughbaking #sourdoughtips #slowfermented #sourdoughteacher #breadshaping

LRCG Antics. :

please help, I use a 70% recipe with , beautiful strong starter, to me the dough meets all the bulk fermentation tests, poke and giggle test. but then my loaves turn out like this .

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

Dale does dishes :

I expected a more open crumb on the unshaped, but I guess not.

vale1234567_1 :

My sourdough won‘t rise😞

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

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!!

ZeeMaq :

Bro had the nerve to ask me if I can tell the difference like I was bread for this

tntntathome :

The pause

Jeannie | Reset With Me :

Don’t have to shape my bread…noted (for if I ever decide to start baking bread)

Shaggy :

I think the shaping matters. I can see the shaped bread looks more aerated!

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 🙃

Sir Nick Fury :

I’ve got my recipe down to a perfect science and now I want to start doing experiments like this!

￶ ￶ ✿ :

What happens if you do it with a higher hydration dough?😂❤️

MzPappy :

Are you cooking them completely uncovered for the whole time ? And if so what are they sitting on and at what temp please. 🙏

Side Streets :

The unshaped one still looks 100 times better than the loaves I manage to produce 😅

captain obvious :

As a Costco executive member, the shaped one looked much nicer

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.

Crystal 🪴 Author + Counsellor :

I often tell myself ‘bread is bread’ in moments like this where I can’t do it ‘perfectly’ for whatever reason 😂

66ao :

Do you know roujiamo bread? What if, you rolled the sourdough using roujiamo technique adding lamination

Chihuahuas in my house 🥰 :

TheDutchBakery 🍞 :

Wauw that surprised me!!

Advent Varic :

My 80% country loaf could never would be a nightmare. 😅

Farlae Buttner :

I love your experiments.

Edwin :

I don't know if you know vetkoek, but if you don't, you should give it a go ❤️not sure how it tastes with sourdough though

Chihuahuas in my house 🥰 :