6. 4. When is the dough ready to be shaped or baked

When the dough increases in size by 20-30 percent, you can shape it. 

The dough structure will resemble a puffy sponge. 

Also before baking, the structure will be like this.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.