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If your bread spreads, bakes unevenly, or lacks that dramatic oven spring, it might not be your fermentation. It could be a shaping issue. And the truth is… this is one of the most overlooked steps in sourdough baking. Welcome to my Sourdough Shaping Series! Today, we’re breaking down final shaping, arguably one of the most important (but misunderstood) parts of making great bread. This is my go-to shaping method for batards (oval loaves), using an envelope fold to create structure and surface tension. A tip from my own trial and error, instead of aggressively stretching my dough thin, I guide it into a loose rectangular shape before folding. This subtle shift made a huge difference in my bakes. If you’ve ever had a loaf that flattened, baked unevenly, or lacked definition, refining your shaping technique can make all the difference. 📌 SAVE THIS POST for later because we’re just getting started, more shaping tips coming soon in this series! Got questions? Drop them below ⬇️ #sourdough #sourdoughbread #sourdoughbaking #artisanbread #breadmaking #bakingtips #wildyeast #homebaker #sourdoughseries #breadbakingtips #fermentation #homemadebread

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