Shaping Techniques: From Boule to Batard

Proper shaping is crucial for achieving professional-looking loaves with good structure, even crumb, and proper oven spring. Master these fundamental techniques to elevate your sourdough baking.

Why Shaping Matters

Structural Benefits

Gluten Organization

Pre-Shaping Fundamentals

Bench Rest

After bulk fermentation, give dough a gentle pre-shape and rest:

Surface Preparation

The Classic Boule (Round Loaf)

Step-by-Step Method

1. **Initial position**: Place dough smooth-side down

2. **Grab and fold**: Pull top edge to center

3. **Rotate and repeat**: Continue around the dough

4. **Create tension**: Work toward tight surface

5. **Final seam**: Pinch seam closed underneath

6. **Rest seam-side down**: Allow to relax before final proof

Key Techniques

Common Mistakes

The Elegant Batard (Oval Loaf)

Shaping Process

1. **Initial rectangle**: Gently shape into rough rectangle

2. **Letter fold**: Fold top third down, bottom third up

3. **Rest briefly**: 10-15 minutes

4. **Roll and seal**: Roll from top, sealing with heel of hand

5. **Taper ends**: Gentle pressure to create points

6. **Final tension**: Roll to create surface tension

Advanced Batard Technique

Working with High Hydration Dough

Special Considerations

High hydration doughs (80%+) require modified techniques:

Wet Hand Method

Coil Fold Shaping

Alternative for very wet doughs:

1. **Lift center**: Use both hands underneath

2. **Coil over**: Let dough fold over on itself

3. **Rotate 90°**: Repeat in other direction

4. **Build tension**: Through folding rather than stretching

Specialty Shapes

Torpedo/Baguette Style

Square/Rectangular Loaves

Proofing Basket Considerations

Sizing

Preparation

Placement

Timing and Temperature

Shaping Schedule

Environmental Factors

Advanced Shaping Tips

Reading the Dough

Professional Tricks

Troubleshooting

**Tears during shaping**: Dough too tight or over-proofed

**Won't hold shape**: Under-developed gluten or too wet

**Sticks to surface**: Need more flour or drier dough

**Uneven shapes**: Inconsistent pressure or technique

Building Skills

Practice Progression

1. **Master boule**: Foundation for all shapes

2. **Add batard**: More complex but versatile

3. **Experiment**: Try different shapes and sizes

4. **Refine technique**: Focus on consistency

Video Learning

Watch experienced bakers and practice regularly. Shaping is a physical skill that improves with repetition and observation.

Record Keeping

Note which techniques work best with your:

Mastering shaping takes time and practice, but the improvement in your bread's appearance and structure makes the effort worthwhile. Start with basic shapes and gradually add complexity as your skills develop.

Need visual guidance for shaping? The SourdoughAI app includes step-by-step video tutorials for all major shaping techniques.