Question 1

What is preshaping and is it important?

Accepted Answer

Before the dough is moulded into its final shape it is preshaped and left for a while to rest. This rest is often referred to as the bench rest.

Question 2

How long should the bench rest last?

Accepted Answer

The intermittent proof or bench rest duration is usually between 10 and 30 minutes. It's length is generally gauged on the temperature of the dough. After a long, cool first rise the full 30 minutes is used. For warmer risen quick breads the bench rest is reduced to 10-15 minutes.

Question 3

Do I have to bench rest bread rolls?

Accepted Answer

In the case of rolls, preshaping and bench resting are not used. The dough is divided into pieces and shaped straight away. The firm pressure applied to smaller pieces of dough makes leaving the dough to rest pointless and actually detrimental.

Question 4

Do I have to bench rest ciabatta?

Accepted Answer

No, well not like other bread is preshaped. The open, airy crumb should be preserved in ciabatta so the dough is not preshaped into rounds. Though it is often shaped, left to rest in a couche for ten minutes and then stretched to its final shape.

Question 5

Does the seem side go on the top or the bottom?

Accepted Answer

The seam should always be on the bottom of the bread when it goes into the oven. If the dough is to proof upside down like when using a banneton, the seam will be facing upwards.

Question 6

Shouldn't the seam be sealed tighter?

Accepted Answer

Some amateur bakers pinch the seam several times when shaping. This doesn't generate any improvements and will not be seen in professional bakeries, including the best ones in the world.

Question 7

How long to leave between preshaping and shaping dough?

Accepted Answer

Anywhere between 10 - 30 minutes. The time is determined by the dough temperature and the amount of levain activity. Warmer, more active doughs require a shorter bench rest than cooler, slowly fermented breads.

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