Surface Tension

The tight outer skin you build on a loaf during pre-shaping and shaping. That skin helps the dough hold its shape, push upward in the oven instead of spreading, and open cleanly where you score it. Too little and the loaf slumps; too much and the surface tears.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Look for a smooth, taut surface that springs back slowly when you touch it. If you see the skin starting to tear, you've gone far enough.