Simple Sourdough Phase 4 How to Shape and Prepare a Sourdough Boule to Proof

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=0zCPoagZk4Q

This video shows how to shape and prepare a round of sourdough into a tight ball using a bench scraper. After the dough is shaped, it gets transferred to a rice flour-sprinkled flour sack towel and then transferred to the fridge for 12 to 24 hours before baking. This is the proofing phase. • Find full recipe here: https://alexandracooks.com/2019/11/07... • Also: If you're looking for a bench scraper or flour sack towels or anything else for sourdough baking, here are links to essential tools: https://alexandracooks.com/2019/11/05...

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