Here's how you shape and score sourdough to get an explosive bloom and an open crumb. First, this person shapes the dough into loose rolls. After a while, they add folds from both sides, lifting and stretching the dough each time. The baguettes are then given tension by being lightly pushed on the kitchen counter before being scored. Finally, they bake them, and the scrumptious baguettes are ready to be served.
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00:00In this video I show you how to shape and score your baguettes so you can get
00:05explosive bloom and open crumb.
00:10After dividing your dough into three pieces the next step is pre-shaping.
00:31Here I show you how I pre-shape into a loose roll. First by folding the corners
00:37in, rolling and sealing, rolling and sealing once again, pinching the ends so
00:44there aren't any sticky bits of dough. Then a light tightening against the
00:48countertop. The pre-shaped dough is left to rest for 15 to 20 minutes. After that
00:55time flip your pre-shaped dough seam side up, pat it down lightly with
01:02lightly floured hands and then we're going to do a fold about 3 quarters of
01:09the way down, lightly sealing it. Turn it around. Every time we turn it we lift it
01:15and stretch, lift and stretch. This time we're going to fold all the way to the
01:19edge. Here we're starting to build some tension in the dough without compressing
01:27too much of the crumb in the center, hoping to get nice open crumb. So again
01:32seal it right to the edge. Make sure we get a really nice seal and remember
01:37where the seam is. We always want to know where the seam is. Lift and stretch, seam
01:42side down. Now we're not pressing down on the dough, we're pushing it along the
01:48countertop to create tension. It also lengthens the dough as it's creating
01:53this tension. This tension will allow those great looms to occur. Finally we're
02:00going to taper the ends. I always do this with seam side down. I notice the left
02:06side is a little bit fat still so I roll that out a little bit, flip it over, make
02:11sure you know where the seam is before you transfer it to the couche, seam side
02:16up. Next we score the baguettes. Imagine your baguette divided longitudinally
02:22into three lanes approximately equal widths. Your score should stay in the
02:26middle lane. Ideally each score should overlap with the next by about one
02:31quarter to three quarters. If you don't overlap the scores the baguette will end
02:35up sausage link shaped with lobes. Your blade ideally should be angled at about
02:4030 to 45 degrees from the surface of the dough. This will give you nice ears.
02:52If you've managed the fermentation well, shaped and scored well, then you should
02:59be able to attain this wonderful open crumb baguette. Thanks for watching.