- [Hendrik] Today I'll be showing you
how to pre-shape your dough.
In this case, I make two loafs.
They finished both fermenting,
it's been around five hours
and they both ferment and
the dough doubled in size.
Now what we need to do is we need to
remove the dough from the container
and start pre-shaping it.
I'm going to wet my hands a little bit,
so that the dough doesn't stick as much.
Quickly going around the dough here,
remove it from the side of the container.
Wetting my hands a little bit again,
and now I'm going to do one coil fold.
Out, and be very gentle to the dough.
You don't want to degas the dough.
Okay, and I'm not doing
it from the other side,
I'm satisfied like this.
Now I'm grabbing in the container
and I'm placing the dough like this
on the non-floured surface.
And look at all the beautiful
bubbles right in there.
Now, we're taking the dough scraper
and we're going to divide this in half.
When you divide, be very
swift with your movement.
So in the middle approximately.
This is going to be the first loaf.
And now we have to pre-shape it.
We're going to shape it into something
that looks a little bit like a ball.
Then we're going to let it rest
and then afterwards we're
gonna do the final shape.
For the pre-shaping you have to use
around a 45 degree angle.
Going to wet my hand a little bit again.
And now, I'm going to tack
the dough over the surface.
This only works if your
surface is not floured.
At the start I was always
using a lot of flour
but this doesn't work, so
we really need it to stick.
With the tension we can
create a nice-looking ball,
so now I'm going in here,
and with my left hand I'm
pulling the dough a little bit.
And you see here, it's
already nice and round.
So keep doing that.
Look at how nicely this
dough is coming together.
Perfect.
The right amount of pre-shaping.
Let's do it one more time with
the other just to show you.
My hands are a little bit sticky
so I'm going to wet them again.
And now in this case,
since this is the area
I usually tuck down,
I'm going to just rotate the
dough a little bit like this.
And now, we start again.
Hand here, I'm pushing it and rotating.
Pushing and rotating.
Pushing and rotating.
And rotating.
And I just wanted to
show you one more thing.
You see here while I'm pushing it,
how this area here becomes more tense.
Look at that.
That's the pre-shaping.
If you're not satisfied
you can also just push
a little bit like this
with a swift movement.
Don't leave your bent scraper in too long
or else it's going to start sticking.
You see those nice-looking
bubbles right here?
That's what we want.
So the pre-shape, when people ask me
when is the pre-shape done,
only pre-shape as much as you need.
Don't too much, because else
you're going to degas your dough
and that's nothing that we want.
And personally I think
that the second loaf
turned out much better than
pre-shaping than the first one.
Thanks for watching.
