Final shape. Dust a 9-inch round or 10-inch oval banneton basket with rice flour. Add a light sprinkling of bread flour over the surface of the dough. Use a bench knife to lift and flip the dough onto the countertop. Shape the dough into a round or batard depending on the baking vessel. Trim the stragglers and overly long ones according to the beard shape and length that look best on your face. Again, keep this top of mind if you’re growing your beard slightly longer than usual Bread hydration varies widely. The "standard" bread using all-purpose (plain) flour has a ratio of water to flour weight (hydration) 60-65%. Flour with a higher protein level, labelled as bread, strong, or high-gluten, tend to use 65% hydration. Ciabatta and rustic breads generally use more water than normal. Price at time of publish: $16. 8.5 x 9 x 3.5 inches. 680 to 1130 grams. It’s a cinch to use and clean. You’ll still need to buy a separate liner or cheesecloth if you want to use one for a Preparing the Dough for Bread Scoring. Before scoring your bread, you want to first dust the top of each loaf with some flour. Doing so will help create more of a contrast between the white flour and the darker crust. Some prefer to use half white rice flour and half all purpose flour for the dusting. Mix the flours with most of the water (at the required temperature to produce a dough at 76ºF/24ºC) in the bowl of the mixer and let rest 45 minutes to one hour ( autolyse ) Add the levain (cut in small pieces like fluffy little pillows) and mix on first speed. Continue mixing for a few minutes, adding the salt at the end (salt hardens the How to roll and shape sourdough bread dough - batardInto baking? Check out these items that can help you get started: A gentle method for #shaping a batard that focuses on retaining an open crumb.For more videos, guides, and recipes visit my website: Qr6Nih.