There are a million ways to shape dough and they all have their places! This is a gentle method, in which no preshape is used. A simple dump, fold and roll. This is best used for dough that is strong, with great gluten development. (There’s no need for a preshape and stitching as a last effort to strengthen the dough) First off, this shaping method is really only applicable for one loaf. This is obviously not something microbakers would be doing. This method is very gentle and a way to not degas

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