How To Shape A Sourdough Boule

One of the most important steps in achieving that perfect sourdough boule is mastering the shaping process. In this step-by-step guide, I'll explain how to shape a sourdough boule to ensure a well structured loaf of bread!

When making sourdough, check out all the information about sourdough hydration too!

Have you found a sourdough recipe online and the instructions say "shape the boule", and wondered what the heck does that even mean? I'm here to show you how to easily shape a sourdough boule so you bake a perfectly round loaf of bread every time!

Shaping a sourdough boule is an important step in making most sourdough recipes, more specifically sourdough bread. It helps create a crispy crust and even baking on your Dutch oven sourdough bread.

There are many different shapes you can shape a loaf of sourdough bread dough. You can shape it into an oval shape or a "sourdough batard", but the most popular is the circular boule shape.

What is a Boule?

A sourdough boule is a type of round bread that is leavened using a natural sourdough starter instead of commercial yeast. When making sourdough bread, you need a starter. You can either make your own homemade starter, get one from a friend, or buy a sourdough starter.

The word "boule" is a French term for "ball," and it describes the characteristic round shape of this type of bread. Sourdough boules are known for their crispy crust, chewy interior, and a classic tangy flavor resulting from the fermentation process.

Why You Should Shape Your Sourdough Loaf

Shaping your sourdough loaf increases the surface tension of the loaf. A taut skin on your bread promotes a really good oven spring during the baking process making you bread look and taste good.

The shape of the round dough ball ensures an even distribution of gas during the baking process as well. This will make sure that the crumb of the bread is even and there aren't huge holes in the bread.

Equipment to Gather

There are a few essential tools when making sourdough bread that should be kept on hand. If you have these few tools on hand, you'll be able to make sourdough bread whenever you want.

• Round Banneton (or proofing basket)
• Bench scraper

Signs It's Time To Start Shaping Your Dough

There are a few signs to look for that tells you it's time to start thinking about shaping your dough.

Your dough should have doubled in size during the first rise. There will likely be small or medium sized bubbles on the surface of the dough. This means the bulk fermentation is working and the yeast is doing it's job.

Do the poke test! Poke the dough and there should be a slight indentation. The dough should then come spring back slowly.

The dough should smell slightly tangy. This means the fermentation has taken place and the dough is ready to shape.

Be aware of time and temperature! If the room temperature in your kitchen is unusually warm, the bulk fermentation could take 4-6 hours before it is ready to be shaped. If it is really cold in your kitchen, it could take up to 12 hours before the dough is ready to be shaped. It takes some time and practice to learn and feel when your sourdough is ready to be shaped.

How To Shape a Sourdough Boule

Step 1: Flour your work surface. Place the dough onto a floured surface. Let it "bench rest". That means, let it sit on the floured surface for 10 minutes. Take one side of the dough and pull it over the other side of the dough.

Step 2: Starting at the top, fold the dough over towards the center. Repeat this folding process, working your way around the dough until you've completed a full circle. Pinch the seams to seal.

Step 3: Cup your hands around the dough, and using a circular motion, gently tighten and shape the boule. This will create surface tension on the boule.

Step 4: Grab your proofing basket and sprinkle it with all purpose flour or a mixture of all purpose flour and rice flour. Place the boule in the basket seem side up and cover it with a damp kitchen towel. Allow the dough to proof for another 1-2 hours in the refrigerator and then bake.

Tips and Tricks

• Once the dough has rested for at least an hour during the final proof, make a slash in the top of the dough with a sharp bread lame or razor blade. Place the dough on parchment paper and bake it in your favorite Dutch oven.
• If you have a really sticky dough, feel free to use more flour. Use enough flour to cover your hands and your work surface. The flour will help make sure the skin of the dough is even and doesn't stick to everything it touches. A high hydration dough will tend to very sticky doughs.
• Even though we are shaping the dough, try to handle the dough gently. You don't want to press too hard on the dough as it will remove all of the bubbles that took so long to create.
• Use this shaping technique next time you make sourdough discard bread, same day sourdough bread, or cinnamon raisin sourdough bread.

Sourdough Recipes