YOU’VE CREATED A STARTER AND LEAVEN—NOW IT’STIME TO FERMENT AND SHAPE THE DOUGH
TheThe DoughDough
[Shaping: Bulk Ferment] Instead of kneading, the dough receives a series of pulls and tucks during the 2- to 2½-hour bulk fermentation process. Once every half
hour, give the dough a “turn.” To complete a turn, grab underside of dough, stretch it up, and fold it to center of dough. Do this 4 times around the bowl. Each turn
stretches the gluten and helps the dough develop a chewy consistency, much in the way a proper kneading would.
[Shaping: Boule] Gently press dough fl at into a 9-inch circle. Fold right third of dough over to center; fold left third over fi rst fold. Cover with a kitchen towel, and let rest
for 20 to 30 minutes. For fi nal shape, press dough fl at again. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold
right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward
you to seal. Turn dough 90 degrees, and pull again until a tight, smooth boule forms. Place in a banneton seam side up for fi nal proof.
Tools
Banneton: With such a high-hydration dough, it can be diffi cult to transport proofed dough
from bowl to baking dish. A banneton, made of cane, will easily release dough after proofi ng.
Kitchen Towels: Made with breathable cotton, kitchen towels are another way to line the
banneton to keep the dough from sticking. They also make an excellent cover for
proofi ng dough.
Lame: A lame (pronounced lahm or lam) will help you score your dough. We prefer it to a
razor because we can replace the disposable blade as it dulls, and the handle gives us the
best ease of movement and feels like an artist’s stylus.
Dutch Oven: For the best oven spring and the crispiest crust, we bake our sourdough boules
in an enamel-coated cast-iron Dutch oven. (See Dutch Oven Baking Science on page 38.)
Terms to Know
Bulk Fermentation: Before shaping, the dough rests at room
temperature for 2 to 2½ hours, giving it time to gain gluten
structure and complex fl avor.Cold Fermentation: We off er the option to cold ferment the
fi nal dough post-shaping. This will intensify the fl avor of the fi nal
sourdough boule because cold fermentation enables slower,
more complex fl avor development. However, a rise at room
temperature requires just 3 hours.Scoring: When we score, or slice, our dough, we’re creating
a “weak spot,” making sure that the gases that rapidly release
during oven spring will push in a chosen direction instead of
producing an irregularly bubbled top.