Drawn to its outside size
For dividing a batch on a work surface
OXO Multi-Purpose Scraper & ChopperA rigid stainless bench tool for portioning dough and clearing the board.
Stainless, ruler marks every 1/4 in
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Preshaping bread dough
After bulk fermentation, divide the dough and round each piece loosely into a ball or log: that is the preshape. Rest it uncovered for 20 to 30 minutes so the gluten relaxes, then give it its final shape. A preshape makes the final shape easier and more even.
Preshape: a loose round with a little tension. Rest: 20 to 30 minutes, until the dough has relaxed but not spread flat. Then: shape a boule or bâtard.
Divide by weight
Turn the dough onto an unfloured counter and cut equal pieces with a bench scraper, weighing each. Avoid tearing it into many small bits. Each piece should match the basket or pan you will proof it in: see the banneton size chart.
How to preshape
A wet dough needs a firmer preshape; a stiff dough a lighter one.
- Fold the edges of the piece toward the middle.
- Flip it seam down.
- Cup your hands around it and pull it toward you a few times, so the surface tightens a little.
- Leave it seam down on the counter, uncovered.
Reading the rest
As a rough guide of ours: if the rounds spread flat and wide within 10 minutes, the dough needs more tension at the final shape (or a firmer preshape). If they keep a tall dome after 30 minutes, the dough is strong: shape gently. The rest is also a check on bulk fermentation: airy, jiggly rounds mean bulk went well.
Questions bakers ask
Is preshaping necessary?
For one round loaf from a strong dough you can shape directly; for several loaves, wet dough or bâtards, a preshape gives a more even result.
How long should dough rest after preshaping?
20 to 30 minutes, until it has relaxed enough to shape without tearing.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
Drawn to its outside size
Drawn to its outside size
For an oval loaf, with the maker's dough range
King Arthur Baking Oval Brotform & Liner SetAn oval brotform and liner that King Arthur rates for up to 3 lb of dough.
Up to 3 lb (1,361 g) of dough10 × 7.25 in outside