Elaine's Sourdough Shaping Method
Ingredients
- 50g starter
- 350g water
- 7g salt, or to taste
- 500g of Strong White or Churchill Bread Flour
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Elaine's Sourdough Shaping Method
Ingredients
- 50g starter
- 350g water
- 7g salt, or to taste
- 500g of Strong White or Churchill Bread Flour
Elaine (@foodbodsourdough) Boddy explains and shows us how she folds and shapes her sourdough loaves.
Shaping a round loaf or oval loaf for a banneton and shaping a sandwich loaf for a pullman pan - these are the top sourdough shaping techniques Elaine focuses on first.
As an extra bonus, Elaine also shows how to shape a focaccia and previews a new pan-bake "flower rolls" master recipe from her latest book - The Sourdough Bible!
Scroll down to watch Elaine's full guide to shaping Sourdough now!
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How To Shape Your Sourdough
By Elaine "Foodbod" Boddy