Shaping the Dough: Step-by-Step Guide

Hands shaping a loaf of sourdough

Step 1: Pre-Shaping

  1. After bulk fermentation, gently turn your dough onto a lightly floured surface.Tip: Handle carefully to preserve the gas bubbles formed during fermentation.
  2. If making multiple loaves, divide the dough evenly with a bench scraper or sharp knife.
  3. Gently fold the edges of each portion toward the center to form a round shape.
  4. Flip the dough so the seam side is down and create surface tension by pushing it against the work surface.
  5. Cover with a damp cloth or plastic wrap and rest for 20–30 minutes (bench rest).

Why pre-shape matters:

  • Relaxes the gluten, making final shaping easier.
  • Preserves internal gas bubbles for a better crumb structure.

Step 2: Final Shaping

  1. Decide on your loaf shape: boule (round) or batard (oval/elongated).
  2. Boule: Tighten the pre-shape and seal the bottom seam.
  3. Batard: Stretch the dough into a rectangle, fold the long sides toward the center, and roll from one short end.
  4. Place the shaped dough into a well-floured banneton (proofing basket) or a floured cloth-lined bowl.
    • Seam side up for a smooth surface ready for scoring.

Why shaping matters:

  • Surface tension: Creates a “gluten cloak” that holds shape and supports oven spring.
  • Gluten strength: Properly developed gluten gives structure for upward expansion.
  • Proofing baskets: Help maintain shape and can create decorative patterns.

Pro Tips

  • Avoid completely degassing your dough; internal bubbles are key for open crumb.
  • If dough snaps back during shaping, give it more bench rest to relax.
  • Don’t have a banneton? Use a well-floured bowl or colander as a substitute.

Takeaway: Shaping is both science and art—practice creates loaves with structure, volume, and beautiful texture.

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