This shaping technique is our favorite at the moment – Great results!
This little clip shows you how to shape your dough into a boule (round or ball shaped bread).
In the clip Ed uses the technique with a wholewheat sourdough / levain 68% hydration dough.
You can find the complete recipe of our favorite wholewheat sourdough bread here.
The aim of this technique is to create tension on the outer surface of your boule. This tension will help you to get a good oven spring and a nice ear on your bread, provided you score your bread correctly.
Shaping efforts rewarded with good looking boules
Shaping stages of a boule – the last ‘rolling the ball’ stage feels rather cool..
Dan says
I tried rolling my dough like you did, but instead of magically tightening up, it stayed more or less the same. Even watching the video again, I’m not sure what I’m doing wrong. 🙁
Weekend Bakers says
Hi Dan,
Do not give up! You just need a bit of practice, make sure you feel the dough rolling under your hands and keep your hands in contact with your workbench (your pinkies). You will immediately recognize the different feel and tightening when you ‘get it right’.
Good luck with it!
Dean says
Really good. Thanks! What is the soundtrack?
Weekend Bakers says
Hi Dean
Thank you. It is Passenger feat. Boy & Bear with Shape of love.
Amber says
Hi – I’m new to sourdough baking & finding it a bit tricky! I’m wondering what kind of bowl you are resting the dough in after the stretch & fold? It looks similar to a coil bowl we made out of clay one time as a history lesson. Thanks!
Weekend Bakers says
Hi Amber, these are proofing baskets / bannetons made from cane. They are used to support the dough during the final proof (in our webshop you’ll find many shapes and sizes).
If you find sourdough baking tricky, why not start simple with this sourdough pita recipe:
www.weekendbakery.com/posts…ough-pita/
After that we can recommend this one:
www.weekendbakery.com/posts…n-naturel/
Good luck and have fun on your baking journey!
Will Byrd says
LOVE your website and the video of boule shaping. More often than not I shape my loaves as boules and your shaping technique makes it so easy. Of course I have a question and this is it .. When my loaves are finished baking and I remove them to a rack for cooling, they are beautifully smooth on the surface; well rounded and exactly as I want them. Then as they cool …. often they begin to dimple/wrinkle on top, losing that beautifully rounded taut surface. How can I prevent that from happening?
Thank you!!
Will
Weekend Bakers says
Hi Will,
You need to make sure your bread is well cooked /baked so not too much excess moisture can travel to the surface after baking and soften your crust. So check your oven temperature (see tips here: www.weekendbakery.com/posts…your-oven/) and/or maybe try giving the loaf a few extra minutes baking time. Use steam but be sure to release that steam well before the end of the bake.
Good luck with it!
Ed & Marieke
Yury says
awesome video, puts a smile on my face
Weekend Bakers says
Thank you Yury 🙂
Ben says
What a great little video…thank you!!
Weekend Bakers says
Thank YOU Ben 🙂
Happy Baking!