Free form sourdough

Hi Mike,

The easiest freeform to start with is a round because you can tension the dough more uniformly and without squeezing too much of the gas out.  If the dough is not quite stiff enough if will spread a bit though.  You can cover the dough when proving by simply placing it on a tray inside a black bin bag or similar.

If it helps you here is a useful video on shaping.......

https://hobbshousebakery.co.uk/videos/shape-round-loaf/

BTW there is nothing wrong in proving in a bowl just to help support the dough whilst it proves.  I like to bake my rounds in a dutch oven so I prove them in a bowl lined with baking paper with makes it easier to transfer the dough when ready,  I simply lift the dough out in the paper 'sling' (slits cut around to help paper take up the bowl shape) and lower it into the (pre heated) dutch oven :)

I prove them on parchment on a small cutting board and wrap them in a trash can liner so they don't dry out/  I usually do do it though since I consider less hydrate breads of so many kinds to be inferior from a crumb and spring point of view but fine for sandwich breads where the crumb isn't supposed to be as open and glossy.  They are certainly easier to handle.  With a light touch and good gluten development, the crumb almost as good can be achieved  but it takes a lot of practice.  Ciabatta can spread as much as it wants, not usually proofed in a mold - so the hydration can be sky high and you get those huge holes in a free formed bread:-)

Happy baking