Shaping High-Hydration Sourdough: The Role of Flour vs. Water

When shaping a high-hydration sourdough, many bakers wonder if it is necessary to use flour or if water alone can prevent sticking. This article will delve into the reasons why flour is essential for maintaining the structure of the dough and achieving a well-formed loaf. We will also explore the arguments presented by a baker who rarely uses flour for shaping and discuss the best practices for handling wet dough to prevent sticking.

Understanding the Importance of Flour in Dough Shaping

One of the primary reasons for using flour during the shaping process of high-hydration sourdough is to address the issue of surface tension. Flour creates a barrier between the dough and your hands or the work surface, helping to maintain the structure of the dough. This is particularly important as high-hydration doughs are known for being very sticky and challenging to handle.

Using flour during shaping allows you to handle the dough more easily without deflating the air bubbles that have formed during fermentation. The air bubbles are crucial in creating a light and airy texture in the final bread. Water alone can make the surface overly slippery, making it difficult to create a taut shape. This can lead to inconsistencies in the final loaf, such as an uneven crumb structure.

Flour also provides better control over the dough during shaping. When you use water, the dough can become too wet and lose its structure, making it much harder to create a defined shape. This can result in a dense and unsatisfying loaf with a gummy texture.

Alternative Approach to Shaping Without Flour

One baker mentioned in the discussion never uses any flour when shaping doughs, with a few exceptions. For example, pretzel doughs require a firmer consistency, and ciabatta loaves should be sprinkled with flour to achieve the desired texture. However, for the vast majority of doughs, this baker uses a different approach.

Instead of using flour, this baker keeps their hands and the work surface moist by frequently wetting them with water. This method works well for reducing stickiness and maintaining control over the dough. When the dough starts to stick, the hands are simply wetted again to prevent further sticking.

Professional bakers often use similar techniques, moving quickly and applying a light touch to minimize the risk of sticking. These techniques, combined with the baker's experience and skill, ensure that the dough remains manageable without compromising its integrity.

The Role of Flours in Final Fermentation

During the final stages of fermentation, bakers often use a couche, banneton, or brotform to shape their loaves. These tools require a layer of flour to prevent the dough from sticking. This is where rice flour comes into play; it acts as an effective non-stick barrier between the dough and the surface of the couche or banneton.

For most doughs that aren't hugely hydrated, such as a ciabatta, the stretch and fold steps can significantly reduce stickiness. However, if you continue to add water to the dough surface during each stretch and fold, you might not see the benefits. This can lead to a more gummy texture in the final loaf.

Professional bakers have mastered the art of handling wet doughs with precision. They move quickly and apply a light touch, reducing the opportunities for sticking. Additionally, experienced bakers have learned to let go of the dough, either rolling or peeling their fingers away from it. This technique can be challenging to observe, but it significantly reduces the risk of stickiness.

Conclusion

While water can be useful during stretch and folds, using flour during the shaping process of high-hydration sourdough is crucial for maintaining the dough's structure and achieving a well-formed loaf. However, for skilled bakers, the use of water and a light touch can also be effective. Whether you choose flour or water, the key is to handle the dough with care and experience to ensure the best results.