I've had a longstanding problem with my shaping technique, and I'm hoping you all can help.
Description of how I shape the dough:
(1) Turn out of fermentation bowl and bench rest for ~15 minutes, allowing the dough to relax into a flattened circle shape.
(2) Roll up the dough circle from right to left into a log.
(3) Then, roll up the log into a nice little ball, from bottom of the counter closest to me, to the top farthest away.
(4) Finally, finish the ball by "pulling" it toward me to stretch the skin across the top. Turn dough 90 degrees and repeat.
My problem is that once I turn the shaped dough upside down and place it into a proofing basket, the shape sort of "unwinds." Like, I can't get the edges created from step (4) to "stick" together. I think this makes my loaves flatten out in the oven, as the ball of shaped dough sort of relaxes and flattens out in the proofing basket.
Should I skip step 4 and just try rolling the dough? Or is there a better way to incorporate the "pulling" motion so that the dough retains its shape?
Are you maybe using too much flour on your counter that your doing the shaping on? Try dampening the counter instead of flouring.
Probably not. Sometimes I don't use any flour at all, as it doesn't seem to make a huge difference for my shaping!
Try pinching the edges together once you place the ball upside down in the basket. And yes, make sure you don't have too much flour on the dough ball for it to stick to itself. When I pre-shape, I fold all the edges of the dough 'circle' into the middle and press down firmly, then flip it over and let it rest for a bit. Then I tuck all the edges under again and do the 'pulling' motion quite firmly, several times. Then I pinch the seam on the bottom, popping any big bubbles that are on the seam.
If it flattens out in the basket, perhaps you could try a smaller basket too?
So, this is where my problem is. I do exactly that - pinch the seam - but it never seems to "stick." My dough is pretty high hydration (I calculated it once, it was something like 80 or 84%, don't remember off the top of my head). I don't understand why it "unravels!"
I recently tried a tip I saw somewhere (probably here). After shaping, leave seam-down on the counter for up to 15minutes before turning seam-up and placing in bannetons. It was pretty effective for me.
Yes, do preshape after rest, seam side down, rest a bit, then shape second time, should stick.