A customer said my 'rustic' sourdough looked like a deflated football

This lady at the farmers market in Austin last weekend pointed at my boule and said, 'Honey, that's not rustic, it's just sad.' I was using a proofing basket but my shaping was way too loose. I watched a video from a baker in Portland and started doing a much tighter final fold and a longer bench rest. The next batch held its shape perfectly and had a way better crumb. Anyone have a favorite shaping method for high hydration dough?

3 comments

3 Comments

the_oscar19d ago

Presentation matters when you're selling food, maybe she had a point.

maryh9619d ago

Honestly that customer was just rude. A loose shape can still taste amazing and have great texture. Not every loaf needs to look perfect.

kareng275d ago

What video did you watch for the tighter fold?