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Artisan Sourdough Bread Shaping (Two Loaves)
Bakery

Artisan Sourdough Bread Shaping (Two Loaves)

25 hServes 2Nutri-Score C€
from @daysofkay1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • sourdough bread dough (after the first proof, enough for two loaves)Other1.8 kg
  • flour (for dusting the proofing baskets)Pantry30 g

per serving

Nutrition

2,473kcal

Carbs
500 g
Proteins
90 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Bench scraper
  • Mixing bowl ×2

step by step

Method

  1. Divide the dough

    • Turn the proofed dough out onto a lightly floured or unfloured work surface
    • Cut the dough in half with the dough cutter to make two loaves
    Step 1

  2. Spread into a rectangle

    • Gently pull one piece of dough into a rectangle shape
    • Add inclusions at this stage if using any
    Step 2

  3. Build tension

    • Push the dough forward with the heel of your hand and pull it back towards you
    • Spin the dough as you work so tension builds all around
    • Continue until the loaf is nicely shaped and taut
    Step 3

  4. Place in the proofing basket

    • Lightly flour the proofing basket or a mixing bowl
    • Flip the dough over with the round, flat side down
    • Pinch together any seams that open on top
    Step 4

  5. Second proof in the fridge

    • Cover the basket with plastic wrap and secure a rubber band on top
    • Refrigerate for at least 12 hours and up to 48 hours, ideally 24 hours
    Step 5
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