Shape

Shaping sourdough loaves is a crucial step that determines the final form and structure of your bread. Proper shaping creates tension on the surface of the dough, leading to a better rise and a more aesthetically pleasing loaf.

General Shaping Principles

• Working Surface: Lightly flour your work surface and the top of the dough.
• Gentle Handling: Avoid tearing or overworking the dough, as this can damage the gluten structure.
• Tension Creation: Aim to create a smooth, taut surface on the dough to encourage a good oven spring.
• Sealing Seams: Ensure seams are well-sealed to prevent the dough from bursting during baking.

General Shaping

1. Flatten and Stretch
2. Fold
3. Shape
4. Create Tension:
5. Seal Seams:

Specific Shapes & Instructions

Shaping a Boule (Round Loaf)

2. Flatten and Stretch: Gently flatten the dough into a rough circle or square. Stretch the edges of the dough outwards slightly.
3. Folding: Fold the edges of the dough towards the center, overlapping slightly.
4. Form a Round: Flip the dough over so the seams are on the bottom.
5. Create Tension: Gently cup your hands around the dough and rotate it on the work surface, creating a taut, round shape.
6. Seal Seams: Ensure the seams are well-sealed underneath the loaf.

Shaping a Batard (Oval Loaf)

1. Lightly Flour: Lightly flour your work surface and the top of the dough.
2. Flatten and Stretch: Gently flatten the dough into a rectangle. Stretch the long edges of the dough outwards slightly.
3. Fold and Overlap: Fold the two long edges of the dough towards the center, overlapping slightly.
4. Roll and Seal: Starting from one short end, roll the dough tightly into a cylinder.
5. Taper Ends: Gently taper the ends of the cylinder to form an oval shape.
6. Seal Seams: Pinch the seams along the bottom to seal them tightly.

Shaping a Baguette (Long Loaf)

1. Lightly Flour: Lightly flour your work surface and the top of the dough.
2. Flatten and Stretch: Gently flatten the dough into a rectangle.
3. Fold and Seal: Fold the long edges of the dough towards the center, overlapping slightly. Pinch the seam to seal.
4. Roll and Extend: Roll the dough tightly into a cylinder.
5. Extend Length: Gently roll the cylinder back and forth to lengthen it into a baguette shape.
6. Taper Ends: Taper the ends of the baguette to points.
7. Seal Seams: Ensure the seam is well-sealed along the bottom.