Preshape
A light preshape gathers the dough into a coherent form. Resting afterwards allows gluten to relax before final shaping.
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Good bread begins with an understood process.
Shaping organises the dough and builds a supportive outer skin. The correct technique depends on dough strength and the desired loaf form. The details below describe the practical choices behind reliable sourdough.
Final shape
Use purposeful movements and a lightly floured bench. Excess flour prevents the dough gripping the surface and makes tension harder to create.
Into the basket
Place the loaf seam-side up for a banneton proof unless the intended scoring method calls for a natural seam opening.
Maison Levain note
“Consistency comes from observation: the clock records time, but the dough records conditions.”
Use temperature, aroma, strength and volume together. Written notes turn one successful bake into a repeatable method.
Explore fermentation24–48 hrsTypical fermentation window across our range
4 ingredientsFlour, water, salt and an active culture at the core
Small batchProduction planned around freshness and low waste