Should I shape directly into the basket, or pre-shape first?

Pre-shape first for almost every loaf above 70% hydration. The pre-shape is a loose round that gives the gluten 20–30 minutes of bench rest to relax. Without it, you can't apply real tension in the final shape without tearing the skin. For very low-hydration enriched doughs, a single shape is fine.

Why does my dough degas badly during shaping?

Almost always over-bulked dough. Once the gluten network is fully expanded, it can't tolerate handling — every fold pops bubbles. Stop bulk at 50–75% volume increase, not 100%. The other common cause is using too much bench flour, which makes the surface slippery and forces you to manhandle the dough harder.

How tight should I shape, and how do I know I've gone too far?

Aim for a drum-tight skin that gives a faint squeak when you stroke it with a wet hand. If the surface tears or shows long stretch marks, you've gone past the gluten's elastic limit. A 5–10 minute rest can sometimes recover it; if the skin is fully blown, reshape after another 15-minute rest.

How long should the bench rest be between pre-shape and final shape?

20–30 minutes at room temperature (22–26°C) for most wheat doughs. The dough should spread slightly but still hold a soft dome. If it pancakes, the bulk was over-fermented. If it stays as tight as you left it, give it another 10 minutes — the gluten hasn't relaxed enough to take more tension.

Can I shape a very wet, high-hydration dough the same way?

No. Above 80% hydration, dry-counter shaping turns into a flour-bomb. Use a wet bench (lightly moistened with water, not flour), wet hands, and a bench scraper to fold the dough on itself in the bowl. Build tension through coil folds and a final letter-fold, not through dragging across the counter.

Starter Calculator | Sourdough Lab