Building structure in dough is crucial for making a well-risen and well-textured loaf of bread. Here are some tips for building structure in your dough:

• Use a strong flour: Strong flours, such as bread flour or high-protein all-purpose flour, have a higher gluten content and can help build structure in the dough.

• Knead the dough: Kneading is the process of working the dough by hand or with a mixer to develop the gluten. The more you knead the dough, the more the gluten will develop, creating a strong and stretchy dough.

• Let the dough rest: After kneading the dough, let it rest for a period of time, usually 30 minutes to an hour. This allows the gluten to relax and makes it easier to handle when shaping the loaf.

• Fold the dough: Folding the dough is a technique used to build structure and create a tight, well-risen loaf. To fold the dough, gently lift it from one end and fold it over onto itself, then repeat several times.

• Use a proofing basket: A proofing basket is a round, woven basket that’s used to shape the dough before baking. The basket helps to keep the shape of the dough while it’s rising and also helps to create a nice pattern on the crust.

• Bake with steam: Steam is crucial for creating a well-risen loaf and a crisp crust. You can create steam in the oven by using a Dutch oven, a roasting pan with a lid, or by placing a tray of hot water on the bottom of the oven.

By following these tips, you can build structure in your dough and create a delicious, well-risen loaf of bread

Here is a link to the banneton I use which comes with a rather handy little bench scraper

Exitoso Banneton Proofing Basket Ø25cm