Greatly IMPROVE your OVEN SPRING by PRACTICING SHAPING with those HACKS.

In this video I am showing you a couple of tricks to practice shaping. You learn something new and at the same time you improve your bread's oven spring. Furthermore you learn to work with a very sticky dough. I have started doing this with all the breads that I am making. The great thing about this, you add strength and at the same time can practice without degassing your dough. Definitely a win win. The dough in question has around 67% hydration, meaning 67 grams of water per 100 grams of water. It is a sourdough bread with 20% sourdough starter added. This also works for bread with higher hydration.