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Step Six: Preshaping/Shaping
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By Ciril Hitz
Published 2008
Preshaping the dough is how the baker starts to coax the dough into a certain shape. The gluten matrix is trained to assume a particular form and to retain it. The final shape of the dough is always considered during the preshaping process. for more on preshaping and shaping doughs.)
Care should be taken not to add too much flour during this preshaping process, and the action should be kept loose. There is usually a resting period of 20 to 30 minutes between preshaping and shaping, which gives the dough time to relax and remember what it was just taught. The first unit to be preshaped is always the first unit to be shaped. The final shaping of the dough should be done consistently to ensure an even and balanced product.