Fermentation
Build tension without losing all the gas
How can I shape well and keep an open crumb?
Shaping organises dough; pressure must suit its maturity and resistance.
Understand the process
Surface tension helps retain shape but cannot repair severely degraded structure. Excess pressure can redistribute or expel more gas than intended.
Rest after division allows resistance to relax. Forcing retracting dough can tear it; extra movements may not solve spreading dough lacking cohesion.
Step by step
- Divide evenly; record weight and temperature.
- Preshape with few movements and cover during rest.
- Assess resistance before final shaping.
- Close the shape with gradual tension and limited dusting flour.
- Place in its support without repeated reworking.
What to record
- Rest duration and resistance
- Reworking and surface condition
- Height, symmetry and cell distribution
PROPOSED EXERCISE · VALIDATE IN YOUR CONDITIONS
One trial, one variable
Usual handling.
Same shape after a longer, recorded bench rest.
Keep comparable
Same weight, maturity, dusting flour and bake.
What to look for
Compare handling ease and results, not just the biggest hole.
Record unexpected differences, then repeat before adopting a change.
Mistakes to avoid
- Tightening dough that is already tearing.
- Folding in large amounts of unrecorded flour.
Conditions of use
Bench rest depends on temperature and dough; no mandatory duration is set here.