I always pre-shape after scaling, and after a period of rest, the final shaping is performed. Once divided the dough is in an irregular disorderly condition and the purpose of preshaping is to take the scaled-out dough piece and lightly bring it to roundness, from which state it will be much easier to accomplish the final shaping. (Hamelman)
I think people pre-shape when they are dividing a dough since many people are making two loaves from the dough. If you’re making a single loaf from your dough, which is what I do, there is no reason to pre-shape unless you find that your dough lacks structure in which case a pre-shape might help. Otherwise I go straight to final shaping.
Benny, I pre-shape even when making a single loaf. I get a much better batard shape by pre-shaping and bench rest for about 20 minutes, then shape. If I'm making a boule I skip the pre-shape.
Hey Gavin, I bet a lot of people pre-shape, I used to as well. Then after the Community Bake with Kirsten I started to follow her methods and found that my batard weren’t any worse without the pre-shaping. Who knows, over time I might try pre-shaping again, but for now it is working for me. Every baker has to figure out what works for them.
I always pre-shape after scaling, and after a period of rest, the final shaping is performed. Once divided the dough is in an irregular disorderly condition and the purpose of preshaping is to take the scaled-out dough piece and lightly bring it to roundness, from which state it will be much easier to accomplish the final shaping. (Hamelman)
I think people pre-shape when they are dividing a dough since many people are making two loaves from the dough. If you’re making a single loaf from your dough, which is what I do, there is no reason to pre-shape unless you find that your dough lacks structure in which case a pre-shape might help. Otherwise I go straight to final shaping.
Benny
Benny, I pre-shape even when making a single loaf. I get a much better batard shape by pre-shaping and bench rest for about 20 minutes, then shape. If I'm making a boule I skip the pre-shape.
Cheers,
Gavin.
Hey Gavin, I bet a lot of people pre-shape, I used to as well. Then after the Community Bake with Kirsten I started to follow her methods and found that my batard weren’t any worse without the pre-shaping. Who knows, over time I might try pre-shaping again, but for now it is working for me. Every baker has to figure out what works for them.
Benny