As mentioned in the previous bulk fermentation post – once fermentation is complete we’ve reached a point where we can do whatever we want with the fermented sourdough (make bagels, pizza, bread loaves, etc).
Here we’ll be making bread with it.
Shaping Sourdough Bread Loaves
At this point we want to avoid squeezing the air out of the dough as much as possible, as the more we do so the denser the end result. Generally, it’s better to aim for an airier, less dense “crumb” which is the bread interior itself.
I’m working with enough dough to make two loaves, but if you’re working with a smaller batch, feel free to skip the dividing part and only shape one loaf. I tend to like baking larger loaves, but it’s up to you.
Next we bake our sourdough loaves!