How To Divide and Preshape Sourdough Dough

Here is a quick guide on how to divide and preshape sourdough dough, followed by bench rest and final shaping. After reading, you will understand the importance of these steps in creating the perfect sourdough loaf.

What is dividing bread dough?

Dividing bread dough means cutting the bulk dough into smaller portions, each with a specific weight. This step is essential when making multiple loaves, making sure they are evenly sized.

If you plan to make only one loaf, proceed directly to the preshaping step.

What is preshaping sourdough?

Preshaping bread dough involves shaping the divided dough into rough rounds. This process isn't just about getting the dough into shape. Preshaping builds strength and structure in the dough, helping to create surface tension that is essential in the final shaping.

How to divide sourdough

Once your dough has finished bulk fermentation, it is time to divide it into smaller portions. This step sets you up for evenly sized loaves and makes final shaping much easier.

Prepare your work surface

Lightly flour your countertop with white rice flour. Prepare a bench scraper for clean cuts and easy handling of the dough without tearing, and a kitchen scale for accurate portioning.

Turn out the dough

Gently turn the dough out onto the floured surface. Try to keep the gas bubbles built during bulk fermentation. A well-fermented dough will easily slide from the mixing bowl onto the surface.

Decide on portion size

Divide the dough into the number of loaves you plan to bake. The easiest way to figure out the weight of each loaf is to add up the ingredient weights from your recipe for one loaf.

For example, if one loaf uses 500g of flour, 350g of water, 100g of levain, and 10g of salt, your total dough weight will be approximately 960g.

Cut cleanly

Use the bench scraper to cut straight down into the dough rather than pulling or tearing it. This maintains the structure and helps the dough retain its shape. Use a kitchen scale to weigh each portion of the dough, making sure the loaves are the same size.

How to preshape sourdough

Shape into rounds

Take each portion of dough and choose one of two methods.

Create tension

Using a bench scraper, flip the dough ball over (if you used the gathering method) so the sticky side rests on the counter. If you used the folding method, move on to the pull-turn-push technique described below.

Now, with gentle movements, use the pull‑turn‑push technique to tighten the outer layer and build surface tension on the dough. Repeat a few times (about 2 to 4).

Here is how to do it with your hands:

Here is how to do it with your hands and a bench scraper:

Get the dough ready for bench rest

Once you have preshaped the dough into rounds, let it rest on the counter for 20 to 30 minutes. This resting period is called the bench rest. It allows the gluten to relax, making the final shaping easier.

Is preshaping bread dough necessary?

Preshaping is not strictly necessary for one loaf of sourdough, but it can be helpful. If you are a beginner, practice preshaping to get a feel for the dough. You might skip this step as you gain experience and your dough develops enough strength.

Preshaping is important for multiple loaves. It helps create surface tension in the divided dough, making the final shaping easier.

Expert tips

• Handle the dough gently to keep its gluten structure and fermentation gases intact. Use light but firm movements to prevent the dough from deflating.
• Pay attention to the dough hydration level. A higher hydration means the dough will be stickier, so you may need to move quickly and confidently.
• Use a bench scraper to make clean cuts, lift, and guide the dough without tearing it.
• Avoid overusing flour during preshaping. Use just enough so the dough can slide on the counter while still creating tension.

FAQ

Q: Why is sourdough sticky when preshaping?

Sticky dough can be caused by high hydration, insufficient gluten development, or over-fermentation. If your dough is too sticky, try using less water next time.

Use proper mixing techniques to develop gluten. Also, carefully track bulk fermentation: over-fermented dough becomes sticky and tricky to manage.

Q: Can you use water for preshaping sourdough?

Some bakers use water during preshaping, but I sometimes spray my bench scraper and the kitchen scale's measuring plate to divide and weigh the dough. I use white rice flour for the work surface, but I do not apply anything to my hands to avoid stickiness.

Let's talk sourdough

How many loaves do you usually bake at once? And when you make two, do you divide the dough by weight or just eyeball it?

Ready to keep learning?

Now that you know how to divide and preshape bread dough, the next step is bench resting. Read if it is necessary, or you can skip it.