{"id":224176,"date":"2025-05-05T05:05:17","date_gmt":"2025-05-05T05:05:17","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/sourdough-boule-shape-step-by-step-guide\/"},"modified":"2025-05-05T05:05:17","modified_gmt":"2025-05-05T05:05:17","slug":"sourdough-boule-shape-step-by-step-guide","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=224176","title":{"rendered":"Sourdough Boule Shape, Step-By-Step Guide"},"content":{"rendered":"


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There\u2019s something comforting about the classic boule shaped loaves. If you\u2019re a first time baker, then you\u2019d probably stick to a sourdough boule shape for a while, until you get the hang of handling all sorts of sourdough, whether it\u2019s high or low hydration. Stick around for the step-by-step guide!<\/p>\n

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\"Boule<\/figure>\n<\/div>\n

Table of Contents<\/h2>\n

What is a Boule?<\/h2>\n

Like batard<\/a><\/strong>, Boule is a French term meaning bread in a round shape, and is one of the simplest bread shaping styles. It\u2019s also one of the first shaping technique new bakers learn, simply because it requires a few motions to transform the dough into a shaggy, uniform round, that will bake beautifully in the oven. <\/p>\n

The best type of bread to shape as boules are as follows:<\/p>\n

Boule Shaping Principles<\/h2>\n

It\u2019s important to prevent your hands from sticking to the dough when shaping. Lightly dust your hands with flour to keep them from sticking too much. <\/p>\n

The key to shaping a boule is to rely on the work surface to tug on the dough as you drag it across. If you use too much flour, the dough will slide easily, and won\u2019t be able to develop sufficient surface tension.<\/p>\n

The surface of the dough must not tear while shaping. If your dough does tear, it can be due to a very short dough rest, or the dough had been handled too roughly. If you notice your dough has begun to tear, then use a lighter hand to push, pull and fold the dough. <\/p>\n

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\"Boule<\/figure>\n<\/div>\n

How to Shape Sourdough Boules<\/h2>\n

Once you\u2019ve completed your stretches and folds, your bread dough must be shaped immediately. <\/p>\n

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  1. Lightly flour a clean work surface, then tip the sourdough bread dough onto it. Lightly flour the dough, then gently press it into a rectangle. <\/li>\n
  2. Roll the dough towards yourself, creating a rough spiral, then press down lightly upon each roll, to ensure the dough is sticking to itself. You should now have a log-shaped dough.<\/li>\n
  3. Turn the log so that the shorter end faces you. Flatten the dough slightly. Brush fragments of flour off your working surface. Flip the rolled dough over onto the dusted surface, spiral ends facing down. <\/li>\n
  4. Sprinkle a light dusting of flour over the top of the dough, then use your hands to rotate the dough. Use your fingers to turn the dough clockwise. If this doesn\u2019t work for you, then instead you can gently cup the dough at the base, and pull it toward you.<\/li>\n
  5. The dough should be ready, once it holds its shape without spreading, as well as visible bubbles appearing under the surface. <\/li>\n
  6. Gently lift the dough with your hands, or a bench scraper then places it seam-side up into a floured proofing basket<\/a><\/strong>.<\/li>\n<\/ol>\n
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