Shaping your dough

This video shows you how to shape your dough before the final bake. The dough used for shaping has 70% hydration. It's a 100% wheat all purpose flour bread with 2% salt. 1) Stretch and fold the dough one more time before shaping. That way it does not stick as much 2) Remove the dough from the bowl, place it on a lightly flowered surface in front of you 3) Stretch it a part a little bit and then fold the outer edges inward 4) Move more edges inward to create more tension 5) Turn it up side down. Gently put the lower sides of the dough after turning together. That way you create even more tension 6) Place the dough with the surface that has tension at the bottom of the banneton. 7) Cover the dough with foil.