This was just a short series of Instagram posts sharing some thoughts I had on preshaping. It wasn’t meant to be all-encompassing, but it did examine a few of the benefits and drawbacks of preshaping so I figured it might be of use to some folks who land here. If you are unsure what these “Instagram Recaps” are then please see this post for an explanation. Let’s begin . . .
Link to Instagram post (9/2/24)
With higher hydration dough such as this, I often preshape as you see here. Basically, this is just a (very gentle) coil fold at the end of bulk fermentation that I use as a way of preshaping. It provides extra strength, structure and tension to the dough which helps improve the loaf’s shape, height, volume, and bloom (how the loaf opens during ovenspring).
The downside to preshaping like this is that it can (not that it necessarily will) compromise the openness and/or irregularity of the crumb. The extra strength and structure tend towards more regularity of crumb, and the tension can compress the gas cells thereby reducing openness. In other words, a tighter dough can lead to a tighter crumb.
Most of the time I don’t mind a potentially small reduction in openness in exchange for improved shape, height and volume. But when I’m really aiming for the most open crumb I can get (even if it comes at the cost of shape, height and volume), then I might leave out the preshape.
Also, if the dough is extremely proofy and delicate then I might skip the preshape as well. Preshaping always requires extra handling, which increases the chances of damaging the integrity of the dough due to handling errors. If the dough is proofy and delicate, then it’s even more susceptible to damage. In such cases, it might be wise to forego the preshape.
Back in the day I was a bit of a preshaping zealot. Only under particularly unusual circumstances would I ever consider skipping the preshape. I’ve since moderated my views. I now tend to be more circumspect and open to skipping the preshape for one reason or another. But that’s the key….
Skipping it *for a reason*.
I’ve seen a growing trend of flat-out dismissiveness in regards to preshaping, as if it’s nothing more than an unnecessary extra step – – a waste of time. I think this is rather shortsighted at best, and downright harmful at worst – – especially for newer bakers who often take the claims of their more experienced mentors as gospel. Once they’ve closed their mind to the very notion of preshaping, they consequently close themselves off to all the potential benefits that preshaping can provide.
To be continued…. 😎
Link to Instagram post (9/3/24)
There’s a reason that preshaping has made it into the tradition of “best practices” in most artisan bakeries for so long. It reliably improves the quality and consistency of their bread. If it didn’t, most bakeries would have abandoned preshaping long ago (or more likely, never adopted the practice in the first place).
Preshaping comes at a cost. It requires time, labor and workspace. But these bakeries have determined that the benefits outweigh the cost. Not all bakeries, of course, but most likely the majority. So before we simply declare the practice of preshaping as an unnecessary extra step that we can discard at whimsy, perhaps it would be wise to consider some of the benefits preshaping can provide.
1) It facilitates better final shaping. Preshaping provides an irregular lump of dough with a more regular form. A regular form is easier to shape than an irregular form. Thus, a better final shape is more easily and consistently achieved.
2) Depending on the method of preshaping, it will provide some combination of extra strength, structure, and tension. This allows for improved shape, height and volume; and can lead to greater ovenspring with a more aesthetic bloom.
3) It allows minor adjustments to be made in order to accommodate inconsistency in the dough. A dough that is weak or slack can be preshaped tighter or with a method that improves structure to give it more strength and body. Likewise, a stronger or tighter dough can be preshaped with less tension or structure so that it’s more relaxed and supple (yet still holding a more regular form to better facilitate shaping).
4) It improves dough handling. Preshaping creates tension, and tension improves a dough’s tolerance to handling (see my previous series of posts on dough tolerance). Additionally, preshaping reduces stickiness. Wherever the dough is cut and exposed during dividing is more sticky to the touch. Preshaping gathers all these sticky open faces in the dough and tucks them into a single seam. The result is dough with a smoother, less sticky surface. Dough that’s easier to handle is easier to shape, thus it facilitates better shaping and consistency.
Out of space, to be continued….
Link to Instagram post (9/4/24)
Since my last post discussed some of the benefits of preshaping, it’s only fair that I also discuss some of the drawbacks….
1) It requires time, labor and workspace. This isn’t much of a concern for homebakers, but it’s a major consideration for commercial bakers. The extra time and labor can significantly prolong the day’s production, and as we all know, time is money.
Furthermore, preshaping takes up valuable workspace. When a bench or rack holds a batch of preshaped loaves then it can’t be used for anything else until those loaves are shaped and moved elsewhere. Many bakeries have barely sufficient workspace in the first place, so they need to be careful how they manage their daily production.
2) Preshaping requires extra dough handling. Anytime the dough is handled is an opportunity for it to be damaged due to handling errors. Some doughs are more susceptible to handling errors than others (particularly wet and/or proofy dough). So consideration should be given whether the risks of preshaping outweigh the potential benefits for any particular batch of dough.
3) Preshaping can possibly reduce the openness and/or irregularity of the crumb. Preshaping develops extra strength, structure and tension in the dough – – which might make for a tighter or more even crumb. So these things are not always beneficial depending upon the kind of bread you’re making or the particular dough in hand. Additionally, any handling errors made during preshaping might further affect the crumb.
More could be said, of course, but I’m running out of space. If you read my previous two posts then you’ll know that I’m generally a big fan of preshaping, but I’ll readily admit that it’s not advisable for all bakers, all doughs, or all situations. Homebakers might have legitimate concerns regarding extra dough handling and effects on crumb. Commercial bakers have legitimate concern regarding production efficiency.
So I think I’ll wrap up this short series in my next post and finally answer the question I posed at the outset…. should *you* preshape? I think you can probably guess my answer. Cheers! 😎 #opencrumbmastery
Link to Instagram post (9/5/24)
So the question is: should you preshape? If you read my previous 3 posts on this topic then you’re aware of some of the benefits and some of the drawbacks to preshaping. And you’ll know where I generally stand on this issue. But to answer the question more definitively….
You should preshape unless you have a good reason not to. In my opinion, preshaping should be the default. It’s been one of baking’s “best practices” for a long time, and not without reason. The benefits generally outweigh the drawbacks under normal circumstances.
That said, there are certainly times when preshaping is not advisable. And it’s important to be able to identify those times. A flexible baker can adapt when the situation calls for it. That’s just part of being a good baker.
What’s not good, however, is condescension towards the practice. And unfortunately, I see that quite a bit these days. When newer bakers discover a general attitude of derision for preshaping from those they’re trying to learn from, they often adopt that very same attitude themselves.
But they’re not making an informed decision. They lack sufficient experience to know what they might be missing out on by skipping the preshape just because their favorite internet baker scorns the process. That’s willful ignorance and foolishness.
I see no convincing reason to dismiss preshaping out of hand. Preshaping is just another tool in the toolbox, and a rather useful one at that. Use it when it’s helpful, skip it when it’s not. Why limit yourself? #opencrumbmastery