Easiest way to shape a boule (round) for bread

Shaping a boule with a relatively strong dough.
The recipe for the dough shown in this video is here:
www.theperfectloaf.com/simple...
For more instruction, guides, and recipes visit www.theperfectloaf.com.

[@mimolettecheese]

straightforward, to the point, and it’s easy to tell what’s going on. perfect video!

[@theperfectloaf]

thank you 🙂

[@FuzzyErThanThou]

I never thought it would happen to me, yet here I stand, covered in flour and active yeast, googling sourdough bread tutorials in a kitchen bigger than my first apartment

[@theperfectloaf]

I thought the same thing and often think back about how once I started baking my life changed and never was the same... Have fun 🙂

[@Rexyspride]

Perfect. No fuss, no frills but super useful. Especially as I keep forgetting it! I need to make more round loaves :)

[@theperfectloaf]

It’s funny, I tend to prefer oval loaves… but there is something so nice about a boule, too!

[@mailjunk9247]

Thank you for making this to the point. Greatly appreciated

[@nanscott3092]

Thank you. We, the family, appreciate you. So helpful.

[@theperfectloaf]

Glad to help

[@bitababyszes]

I like the way you don’t talk, just show.

[@theperfectloaf]

thank you 🙂

[@philochristos]

Fantastic!

[@petukerpanchali]

Very nice...love your presentation...stay connected..

[@paulg77]

Awesome! Thanks for short n sweet, no chit chat!

[@theperfectloaf]

🙂

[@PeterBatah]

Would love to have seen what the underside looked like. Thank you for sharing.

[@theperfectloaf]

Next time!

[@TheLogankelley]

where did you get that giant bench knife? looking for a big one like that.

[@theperfectloaf]

RackmasterUK -- I believe he now sells them online!

[@TheLogankelley]

@@theperfectloaf they do indeed, thanks!! just ordered one.

[@laurenb9019]

Hello, I recently got the 10” baskets from the San Francisco Baking Institute. Will the bread proofed in this sized basket fit in the challenger bread pan?Thanks.

[@theperfectloaf]

It should! But like you asked, the 8" will definitely. The 10" is quite a bit larger and the pan is more round...

[@cliffcox7643]

no drama and not pretentious

[@theperfectloaf]

nothing but good bread, that's how i like it :)

[@maxlharris]

What’s the hydration of this dough? My loaves (Forkish), seem too wet to get it to go so cleanly.

[@theperfectloaf]

This was around 75%, but it's very dependent on your flour! If it's too wet, hold back more water to bring strength to the dough.

[@ruffles303]

❤

[@Shmaltz1]

Any tips for what to do if you tear your dough during this stage? My dough was a bit too wet and I handled it a bit too rough and as a result it tore as I was shaping it.

[@StephanieConn_eh]

SAME

[@GrantBakes]

I would flip the dough over so the sticky side is up, then put the torn piece of dough into the sticky part. Then form the boule gently and the torn piece will re-integrate itself into the middle of the dough. Hope this helps. For wetter doughs I also use extra flour on the counter when shaping.

[@rickyricardo9710]

you can just pinch/squish it back together, most of the time the dough will still have another proof after shaping so it won't make a difference if you have to be a little rough.

[@theperfectloaf]

Just pinch back together!

[@adamberry7536]

Thanks for not making this a 10-minute video!

[@theperfectloaf]

Straight to the point :) Happy baking mate.

[@kathleenoshiro1618]

Thank you! I put it in slo-mo so the technique would sink in. 🙂

[@theperfectloaf]

Glad it helped!

[@ahmetegecandemir8544]

water ratio of this dough please

[@theperfectloaf]

This was very likely around 75% hydration.

[@zinplease1595]

Nice hands and arms . . .

[@theperfectloaf]

😊 thanks

[@alexisscott2589]

Is this pre shaping or final shaping? Thank you!

[@theperfectloaf]

This is final shaping!

[@alexisscott2589]

Thanks so much!