Cris Sebok Sourdough bread step 6 15-Aug-2020

15 Aug 2020 · 2 min

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1:39

In this segment of Mario Sebok’s sourdough tutorial (step 6, recorded 15 Aug 2020), the presenters review the dough’s status after three 20‑minute stretch‑and‑fold sessions performed an hour earlier. They demonstrate the pre‑shaping stage, moving the relaxed dough onto a slightly wet surface and using a specialized tool to form a tight, round ball. The instructor emphasizes creating surface tension through a series of folds and careful handling, warning against moving too quickly. After the pre‑shape, the dough rests for 20 minutes before the final shaping. Time stamps (2:00 – 2:10) are noted to keep the process on schedule. The tone is instructional and supportive, with frequent affirmations of good work.

1, 2. Now it's 2 o'clock, almost 10 to 2.
So we did 3, 3 steps, 3 sessions of stretch and fold every 20 minutes. So this was an hour ago. This is the dough. It's kind of relaxed. And now comes the pre-shaping. So pre-shaping is turning this into a ball. So we're gonna remove it from here and put it on a clean surface. Slightly wet counter, and you need a tool like this for this. Difficult to do it without. It's possible; it's just different. So we remove the dough from here.
All right.
And what I'm gonna do here is a star. Pretty much, I'm still doing a kind of stretch and fold here, but a bit more. With more folds, so creating some tension, extra tension in the dough. See, see. And then we get all this, turn it around, and we're gonna make this movement here to create tension on the surface. Just be careful not to go too fast, because otherwise it See, it's turning into a nice round ball. It looks actually very good.
Very good job!
Perfect.
This is done?
This is done. We leave it here for 20 minutes and then we're gonna final shape it.
Okay, 2:10.