I dedicated more time shaping dough today before baking. It’s a really interesting feeling working with a living medium. You can feel the life in the dough as you shape it. It doesn’t stay in the exact shapes that you expect, and there is always a bubble that wasn’t there a second ago rearing up.
I also tried letting the dough rest for 15 minutes after shaping it. This appeared to help it settle into a smoother shape overall before jumping into the oven and starting crust formation.
