I do flour it for shaping a loaf. But very lightly - my worktop is cheap laminate with a slightly dimpled surface and if you spread the flour out by hand a small amount is left in the dimples. You can use a scraper to tuck a bit more flour underneath. You do need to be sparing with it.
I used to lightly flour the top of the dough and the counter before dumping it out on the counter to do final shaping.
I’ve now switched to lightly spraying or spreading water on the counter and the bench scraper and I’ve found this to work quite well for me. This way it doesn’t stick excessively and it don’t add raw flour in streaks as can sometimes happen when using flour on the work surface. DanAyo got me on to trying shaping this way and it does work so long as you don’t use too much water.
After dumping the dough and pre-shaping, you typically wait a bit for it to settle right? Doesn't the dough absorb the water by then? My problem is I fail miserably in flipping it over after the pre-shape.
I don't use very much water on the counter so the small amount that is absorbed by the dough is insignificant. Then using a wet bench scraper you can flip the dough over. Keep at it, with some practice you will get the hang of it.
I don't because I find that it screws up my shaping; after dumping the dough I use a dough scraper to shift it around.
Couldn't be without my dough scraper.
I do flour it for shaping a loaf. But very lightly - my worktop is cheap laminate with a slightly dimpled surface and if you spread the flour out by hand a small amount is left in the dimples. You can use a scraper to tuck a bit more flour underneath. You do need to be sparing with it.
I used to lightly flour the top of the dough and the counter before dumping it out on the counter to do final shaping.
I’ve now switched to lightly spraying or spreading water on the counter and the bench scraper and I’ve found this to work quite well for me. This way it doesn’t stick excessively and it don’t add raw flour in streaks as can sometimes happen when using flour on the work surface. DanAyo got me on to trying shaping this way and it does work so long as you don’t use too much water.
Benny
After dumping the dough and pre-shaping, you typically wait a bit for it to settle right? Doesn't the dough absorb the water by then? My problem is I fail miserably in flipping it over after the pre-shape.
I don't use very much water on the counter so the small amount that is absorbed by the dough is insignificant. Then using a wet bench scraper you can flip the dough over. Keep at it, with some practice you will get the hang of it.
Benny