Part 6/10:
After resting, the dough is gently pre-shaped into a round, creating taut tension on the surface—a key step for achieving a good crust. The baker guides viewers through a series of folding techniques, tuck-ins, and rolls, all aimed at building surface tension and forming a tight, well-shaped loaf.
Once shaped, the dough is placed into a proofing basket filled with rice flour, which prevents sticking. It then undergoes a long, cold proof in the refrigerator—about 16 hours—allowing slow fermentation that enhances flavor and texture.