Good evening, I have a pre shaping question. What do you do when the skin of the dough tears during pre shape? I think I got carried away and did a little too much. I did let it rest for 20 mins, however, when I flipped it for shaping it was a bit sticky. I shaped it anyways, which was a bit challenging. What suggestions do you have in case it happens again?😏 Thanks

You know the seeded sandwich bread that costs seven dollars at the grocery store? The one with all the seeds pressed into the crust, the slightly sweet flavor, and the "1 gram of sugar per slice" label? I've been working on a home-baker version, and it's now in the Recipe Pantry. Here's what makes this one different from most copycat attempts I've seen: It uses apple juice concentrate as the sweetener. That's the trick the big bakeries use to hit "1g sugar per slice" without it tasting like cardboard. Honey works, but it tastes like honey. Apple juice concentrate gives you that clean, lightly sweet, fruity note you can't fake with anything else. Three preferments do the heavy lifting overnight. A poolish for flavor. A cracked wheat soaker so the grain isn't gritty. A seed soaker so the seeds don't steal water from your dough during the bake. All three get mixed at the same time the night before. About five minutes of work on day one. Seven seeds and grains in the dough: rolled oats, sunflower, pumpkin, tri-color quinoa, whole flax, ground flax, plus a mixed seed coating pressed into the crust. The coating is what makes this look like a real bakery loaf when you slice it. The structure trick is vital wheat gluten. Two tablespoons per loaf. Without it, this much whole wheat flour plus this much seed mass turns into a brick. Don't skip it. Hydration runs 78%. Total flour is 500g. Bakes in a standard 9 by 5 inch loaf pan. No Dutch oven needed. This is an intermediate recipe because of the multi-day timeline and the high hydration, but if you've made a poolish before, you can handle it. Recipe Pantry link: https://skoo.ly/seeded-power-loaf Bake it this weekend and post your slice in the comments. I want to see how the crust comes out on yours. Perfection is not required. Progress is. Henry ⭐🔥