How to Create a Surface Tension

How to create taut skin on the dough.
If the dough surface is nice and taut, the decorative scoring will open up beautifully and the dough will spring up tall with a nice ear and a big belly. I show you a few tips you can follow when shaping a dough.
Of course, the adequately proofed dough with good structure is essential.
If the dough is slightly under proofed, the oven spring is bigger. But, I pushed these doughs to be fully proofed. I like the crumb of fully proofed dough. So, I went easy with scoring. Less and shallow is the best.

[@Eidolon108]

That came out beautifully!

[@Nimsbaking]

Thanks! Very happy

[@Yahwertle]

Perfect ❤

[@Nimsbaking]

Thanks 🥰

[@davidcannistraro4619]

A master class in shaping/creating surface tension, thank you. Do you cook your bread straight from the refrigerator or let it come to room temp (2 hours)?

[@davidcannistraro4619]

Never mind on the question, watching your video "Straight from the fridge or bring it to room temperature?"

[@nicebunsbakery]

Do you ever tighten up the tension after removing the banneton? The reason I ask...On this morning's loaf after banneton removal, my loaf began to sag a little and spread out which resulted in a flat bottom and both ends of the oval flattening while squeezing thru the cloche top. On previous occurrences of the sagging I would tighten it up while on the parchment paper prior to putting it in the oven. I know you're not obligated to answer but what do you think caused the sagging? The loaf otherwise had nice ovenspring but no rounded bottom. 85% hydration, 4 coil and fold while in a 85 degree oven on proof setting, overnight in banneton in refrigerator. Thanks much and I enjoy your work!

[@Nimsbaking]

Thank you for your comment. Without more information, I cannot diagnose the issue. But, I will attempt to give you a few possible reasons.
85% is a very high hydration. It is perfectly normal to have a slightly flat loaf. Unless you are using coarse and thirsty flour (flour with lots of bran) or very high protein flour (again thirsty), the dough will be loose. If you want a stronger structure, you can reduce water.
If it is overly spreading, it will be due to over fermentation. 85F is quite a high temperature for a sourdough. I would not let it go pass 82F. Even when you put the dough into the fridge, it will keep fermenting until it totally cools in the core. So, I would cut the bulk very early like 30% rise.
The fridge temperature could be high.
I have talked about bulk fermentation in my other videos. You might find them useful.
ua-cam.com/video/GHAwhzxIBqQ/v-deo.htmlsi=HrcVkPDHudJLSDme
ua-cam.com/video/JgK8QCvn9Wg/v-deo.html
Happy baking!

[@nicebunsbakery]

@@Nimsbaking Thanks so much for taking the time to respond. Every loaf is a lesson!

[@Nimsbaking]

@@nicebunsbakery Yes, exactly 😊

[@innisarang]

감사합니다~

[@Nimsbaking]

😊

[@amything]

Jealous of your skills!

[@Nimsbaking]

Thanks😊