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..
Jacobim says
July 7, 2018 at 18:14Hi guys, thanks for all these wonderful videos. I have one more question that may be addressed elsewhere. After placing in banneton as above, how do I transfer to a dutch oven? Do I turn it upside down? Gently “slide” it in? Any tips would be appreciated, or pointers to a video you’ve done! Thanks again.
Weekend Bakers says
July 10, 2018 at 19:13Hi Jacobim,
Thank you so much for your kind comment. Yes, you turn the banneton upside down just above the Dutch oven and the dough will fall into the pan with the right side up. If the dough does not release immediately, gently rock the basket ‘to and fro’ and let the gravity do the work. You can somewhat see it in this video at 2.30 into the clip: www.weekendbakery.com/posts…the-movie/
But please be careful with your hands close to the hot Dutch oven of course!
Jessica says
January 16, 2018 at 23:37When I shape I am so worried about popping the lovely air bubbles and ‘deflating’ the dough, so I find I don’t get enough tension and cannot shape it into a nice round boule. Should I be less delicate? Every time I pop a bubble it feels wrong!!
Thank you so much for your site. I have your rye starter and it is a champion!!! Just starting into sourdough and so far just sticking to this bread with fantastic results. Thank you!!
Weekend Bakers says
January 19, 2018 at 18:06Hello Jessica,
Thank you very much. If you are talking about smaller bubbles that appear on the outside of the dough, it is no problem to deflate them or some of them. But tension does not mean pressing harder on the dough, it’s built up by the pulling motion and rolling the dough towards you (keeping your pinkies in touch with the work surface). It requires some practice, but you can feel it and see it as soon as you have got the hang of it and this way you will certainly not damage the dough structure.
Dan says
December 6, 2016 at 20:08I 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
December 12, 2016 at 19:49Hi 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
June 18, 2016 at 01:17Really good. Thanks! What is the soundtrack?
Weekend Bakers says
June 20, 2016 at 19:26Hi Dean
Thank you. It is Passenger feat. Boy & Bear with Shape of love.
Amber says
April 21, 2016 at 18:48Hi – 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
April 24, 2016 at 16:35Hi 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
March 12, 2014 at 23:30LOVE 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
March 15, 2014 at 08:51Hi 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
February 3, 2014 at 19:18awesome video, puts a smile on my face
Weekend Bakers says
February 4, 2014 at 19:58Thank you Yury 🙂
Ben says
January 5, 2014 at 00:46What a great little video…thank you!!
Weekend Bakers says
January 9, 2014 at 12:01Thank YOU Ben 🙂
Happy Baking!