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Hannah Hoekstra

Shaping Sourdough Artisan Loaves

After the dough has rested through it's longest ferment, it is time to shape your loaves. Shaping loaves is important for building tension in the dough so that it can spring open during the baking time. When your dough has risen significantly or rested through the bulk ferment stage (usually at least 6 hours) it is time.

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