Shaping rye sourdough bread is a little different from shaping wheat loaves. Rye dough is stickier and doesn’t build the same gluten strength, so the goal is not to create a super-tight boule but to gently form it into shape. After the bulk fermentation, lightly flour your hands and surface with rye or rice flour. Use a bench scraper to guide the dough and fold it over itself to create surface tension without tearing it. Place the shaped loaf seam-side down in a well-floured proofing basket or l
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Shaping rye bread is a little adventure on its own 🥖 Unlike wheat dough, rye has very little gluten, so it doesn’t hold tension the same way. Instead of stretching and pulling, you simply guide it into place. ✨ A few tips I’ve learned: • Rye dough is sticky — wet hands or a dusting of rye flour are your best friends. • Gentle handling is key, think scooping and tucking, not kneading. • Pans are often used to support rye, but with good flouring you can go freeform too. • Smooth the top with wet
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