Simple Sourdough - How to Shape and Score a Boule (basic)

Method/ingredient video in link at the end. This video describes my basic shaping and scoring of a boule (for new sourdough bakers, a boule is a round bread, or French for "ball"). Click the link at the end to watch how I create my sourdough. Or see recipe below.
500 grams of bread flour
350 grams of water
100 grams of sourdough
12 grams of salt

[@shadedflower9530]

I have been at this sourdough thing for almost 4 months. I have never baked a good boule until I found your channel today. THANK YOU. I don't know what made it come out different than the previous 20 attempts but today, I have finally baked a perfect loaf of boule bread with a beautiful rise. Happy, blessed Easter to you! Again, I thank you, my starter thanks you, and my family would assuredly give you many thanks because they're the ones that had to eat all the failed loaves! LOL

[@SarahLouReviews]

What a nice compliment! Thank you ☺️❤️ so glad it worked for you

[@TWHwmn]

Hi Sarah, I just want to let you know that yours is the best and only recipe I now use. I've been consistently baking beautiful loaves and couldn't be happier to have found you 🙂

[@SarahLouReviews]

Thank you so much! ❤️Comments like yours makes this very rewarding ☺️ and I’m so happy it is working so well for you. I’ll be posting cheesy sourdough next weekend

[@cks4567]

Thanks again for such great videos. I come back and rewatch them all the time. Wish I could give you a thumbs up EACH time I watch. I scour the comments for your pearls of wisdom and started thinking that if you ever need a topic for a video, MAYBE you might try a "trouble shooting" video. I write down what I learn from your comments when people ask for help but it would be great to have that info in one (or more) videos. One stop show, so to speak. Topics such as, if your dough is too sticky you may want to think about X. If your bread is not "holey" you may want to look at X. If your starter is not rising, you may want to look at X. If your bread is gooey but has reached internal temp you may want to look at x. If your scoring is not getting a "good score" (ha, ha) then look at X. You get the idea. Not trying to make your life more complicated because you already do such a great job but for selfish reasons I always come back to your videos to get fixes for my issues. Thanks 😍🍞👩‍🍳

[@SarahLouReviews]

Thank you for your comments and wonderful feedback!! What a great idea for a video. I will add that to the list for sure. Working on a video for beginners for creating a starter and making their first bread. Also have a video coming out for the effects of autolyse vs no autolyse. However I love your idea and I think I’ll have a great time creating it. Thanks so much for the support ☺️❤️

[@quail4sale334]

Grant Bakes got me my first sourdough bread success. Sarah Lou got me my best sourdough bread success so far! I've been at it since 2000.

[@SarahLouReviews]

Wow!! ☺️ I’m so happy you were so successful! Thank you for that wonderful comment ❤️

[@6862211]

Thank you!

[@cks4567]

I’m right there with everyone else about your videos. Maybe your wonderful narrating voice, how you describe the steps or your no fuss no muss mannerisms but whatever it is it WORKS. 🥰 I’ve watched a ba-zillion SD videos and when I followed your steps I made THE best loaf ever. Had fun too. Neighbor said it looked and tasted professional. Can’t get better than that. PS: comments from the kitty, in your videos, are just fine. 😻

[@SarahLouReviews]

What a sweet comment!! Thank you ☺️❤️ I’m so happy it was effective 😊

[@murlyssnippets1964]

Very useful

[@johnschneider4160]

Thanks for not squeezing and cracking the beautiful crust like the others do!

[@svenlindahl5607]

Great tutorial and videos Sarah. Totally love how you get to the point and don't waste time with stupid music and video effects. I will be watching for more tips from you. A few questions.... 1) do you cover the bread when you are cooking for the second time 2) any thoughts or opinions on adding one or two ice cubes when you start baking

[@jerseyguy3266]

I watched your video last week and gave your method a try. Great oven spring, great crumb and the taste was delicious. The house smells fantastic and my family is quite pleased with the result. Yum and thanks.

[@SarahLouReviews]

Thank you for letting me know!! ☺️ I’m so happy! ❤️

[@nataliecruz1280]

That is such a beautiful boule! 🙌

[@yaminalabidi7514]

Beautiful thank you well done 💪❤️

[@SueLiz1969]

That looks beautiful! Thank you 🙏🏻

[@SarahLouReviews]

Thank you ❤️

[@yefikerkitchen1403]

Good job yummy

[@4Chefs]

Very nice and delicious video 👍❤️

[@SarahLouReviews]

Well thank you! I just looked at your channel. Made me hungry! Subscribing now

[@anjerika]

Love your videos and no nonsense approach! How do you go about open baking with your recipe? I want to try out yours but open baked as I don't own a dutch oven.

[@SarahLouReviews]

Thank you! So glad you like them ☺️ Posting a new video shortly where I don’t use a dutch oven. I stack two cookie sheets and put them in the middle rack upside down. Then I put a metal 9x12 casserole dish with hot water on the bottom rack. Then preheat. By the time I’m ready to pop the dough in the oven, it’s full of steam. Then I throw a couple ice cubes on the bottom of the oven. Turned out beautifully!

[@anjerika]

Thanks! At what temperatures do you open bake?

[@razawbarzingi5687]

👍🏼👌🏻👏💐

[@JulRug]

Hi I am loving your videos. I am extremely new to sourdough making and I was wondering if the four on your counter Robin Hood Homestyle bread flour can be used. Thanks

[@SarahLouReviews]

Thank you!! Yes I use Robin Hood bread flour or great valu bread flour with all my bread. I have a video on my channel that goes through a simple recipe. Also a video on starters

[@rozailgan8994]

👌👍👍👍Please show us how are you do sourdough starter

[@SarahLouReviews]

Ok I will make a video

[@SarahLouReviews]

Sorry it took me so long! Video is posted. I’m sure you have a great starter by now ☺️

[@irinagray4437]

The pumpkin shaped loaves are amazing. I've never seen anything like that. How did you do it? Wrap butcher string around the dough? That is another video.

[@SarahLouReviews]

Exactly :) No scoring required in that one! Yes, i'll have to add that video for sure

[@marydesimone2944]

@@SarahLouReviews would love that video. Currently in the oven now. Thanks for your videos.

[@SarahLouReviews]

@@marydesimone2944 Let me know how it goes!

[@marydesimone2944]

@@SarahLouReviews So far was the best bread I made. Thank you!

[@SarahLouReviews]

@@marydesimone2944 I’m so happy!! ☺️

[@doitnow964]

What is the size of your Rodge pot oven? Thank you for your video.

[@SarahLouReviews]

5 quart

[@jackiepolley3300]

May I ask size of banneton? Thank you! Beautiful loaf!

[@SarahLouReviews]

Thank you Jackie! That round banneton is 10 inches and my oblong shaped one in the other videos is 8 inches.

[@jackiepolley3300]

Thank you for answering so quickly! Your videos are well done. I am a newbie to sourdough. I have done yeast dough for four decades, but the sourdough process is really a challenge. If you had to give one or two pieces of advice to us “sourdough babies” ☺️ What would they be? And could you address the one reason for low spring? In your opinion. Lol! Thank you!

[@SarahLouReviews]

@@jackiepolley3300 thank you Jackie! I’ll be doing videos for newbies soon 😀 Two bits of advice….weigh ingredients…no measuring by volume. And for better spring, make sure you have shaped well and your dough has doubled….or at least 1.5 x

[@SarahLouReviews]

Some try making starter and think it will be ready in 7 days. It won’t! So many get disappointed when it isn’t ready in 7 days and they get pancakes

[@gardengirl9099]

I just watched your other video from start to finish and it was for the oval one. But you did not do this step where you formed the boule and then let it rest on the counter, covered for 15 minutes and then shaped it again before you put in your banetton. I was just wondering why.

[@SarahLouReviews]

Sorry it took so long to reply! I don’t have a good answer for you lol I think because boules need to “get used to” the shape and relax first so the final shape “takes”. You know? When shaping a batard, because of the nature of the shape and just how tight you can get it….it holds better.

[@elainelakeman6847]

hi are you keeping the lid off when it goes back in at 450? don't see that info here?

[@SarahLouReviews]

Yes, lid comes off at that point 👍🏻

[@doitnow964]

Have you ever tried 50g shourdough to the same recipe? Can I know the difference if I just put 50g shourdough?

[@SarahLouReviews]

The original recipe I used was actually 50 g of starter. ☺️ But I’d love to see your results anyway!

[@Souperat60]

Hi Sarah. Darlene from Souper at 60 here. Question…I love sourdough but lately I’ve lost my sour. Are your breads always sour or not and why?🤷‍♀️

[@SarahLouReviews]

I like my breads less sour. The amount of time it takes to ferment changes the flavour. Someone who ferments their bread in fridge for two days before baking will have a loaf way more sour than mine

[@Souperat60]

I thought so too. Last week I fermented my dough for over 48 hours. It rose so beautifully and tasted absolute wonderful. Crusty, spongy and salty….but, absolutely zero sour. I am so perplexed. I’m asking everyone who does sourdough. But there doesn’t seem to be a sure answer. My starter has always produced a mildly to more sour taste till lately. But it’s super healthy and bubbly. I just don’t get it. 😊

[@SarahLouReviews]

@@Souperat60 I see. Yes there are many other factors that affect the sourness. Google them and maybe you will see what it might have been. (Eg more wholegrains contribute to sourness too). I like mine less sour so I use bread flour in my bread and all purpose for my starter. And only a few hours in the fridge 😜

[@Rob_430]

I believe the sourness has to do with the age of the starter as to when it’s used. Could be how long you final proof too. I don’t like sour bread, and I always use my starter when it’s young.

[@amberbrown9114]

Why is it, that you let it rest after initially shaping it and then 'finished' shaping it?

[@SarahLouReviews]

Hey Amber! Below is a link that explains it better than I could. ☺️ challengerbreadware.com/bread-techniques/pre-shape-bench-rest/

[@Maisy1000]

did not know to let the dough double BEFORE placing in the fridge!

[@SarahLouReviews]

Oh! Im guessing you’ve been having a hard time with sourdough up to this point? Let me know how it goes! ☺️

[@user-ig3rg6hg6c]

Hi Sarah! I have been making sour dough for about a year now and have never been happy with my loaves. I feel they are very flat and "uninteresting" ... LOL ... they taste good and my hubby loves them but I wanted something that looked like a "real" loaf of SD! I flopped around on KZbin for a while until I came to your video and thought, "THAT is what I want my bread to look like!" I have now made your recipe here twice ... today being my 2nd day ... and I think I am doing something wrong. I follow your video step by step but when it comes to putting the dough out onto the counter ... mine is SO WET and STICKY ... I have to put oodles and oodles of flour down on the counter and on my hands just to even work with it and now, it still does not look like a "ball shape" but rather flat and pancakey (is that a word?) Why in the world is mine so wet and sticky??? ARGH! Getting frustrated for sure but know there has to be an answer. Thank you in advance for taking the time to read this. (BTW, I do live in Southern Florida ... could it be the humidity? My house has AC so I would think not but just wracking my brain for reasons!)

[@SarahLouReviews]

Hi Sandy ☺️ you caught me reading comments! Happy to help. I have a couple of questions: 1. Does your starter double in size quickly? How fast would you say it is? 2. What kind of flour are you using in your dough? Specifically. 3. What is the room temperature of your kitchen when doing bulk ferment? 4. Your dough, when you say it is sticky, do you mean kind of falling apart sticky? No gluten strength?

[@user-ig3rg6hg6c]

@@SarahLouReviews Thank you so much for your fast response! Yay! 1. I am not sure what is considered quickly -- it takes around 6 to 7 hours. The starter was given to me by a friend a year ago ... I was thinking today that it might be "tired". Any suggestions there would be great! 2. King Arthur Bread Flour 3. 78 degrees and it is constant due to having our air on all the time 4. Not falling apart at all -- I feel the gluten strength is great. I did the "window pane" test and it passed. It is sticky in the fact that it is like still wet. When I took it out of the bowl and put it on the lightly floured counter, it stuck to the counter horribly and to my floured hands. I couldn't do the shaping well as it was like "glued" to the counter. :( I had to keep adding flour to get it to release from the stone. So the loaf that I made today was probably half the size of yours in the video ... flat and uninteresting again! LOL I am really starting to wonder about my starter but I know that doesn't explain the stickiness. Thank you SO MUCH for your time.

[@SarahLouReviews]

@@user-ig3rg6hg6c No problem ☺️ based on your responses and the stickiness, I’m guessing it is overproofed. Your house is very warm. Perhaps if you are using 100grams of starter, lower that to 50 grams and you may have better luck. You are looking to get it to bulk to almost double the size….about 75% of the way there I would take it out of the bowl, shape, and put in the fridge until the morning. So a little less bulked than what you see in my video. Unless you like yours mild too and only do a short fridge time. Also, my place is 72. I’m guessing yours is finished bulking way before mine does. However, the reduction in starter should help with that. Finally, your shaping. It could be that you’re not getting enough tension in your dough to aid with the oven spring. There are two videos on my channel where I describe shaping a boule and a batard. Have a look at the tension being created and see if you are achieving that kind of tension. Would be also really helpful to see pics! ☺️ can you film your result today and post on your channel? And do you use a Dutch oven?

[@ddingdong-kitchen]

I want to know what you put ingredients👍😄🌈

[@SarahLouReviews]

Step by step video of the ingredients is in a link at the end of that video. Or just look at the list of other videos ☺️👍🏻

[@breakingbreadwithuncled1113]

Try using the lid as a base.

[@SarahLouReviews]

☺️ I’ve tried that but I find it harder to remove it half way through cooking. Super heavy lol

[@karlshaner2453]

I hope that was not a sourdough loaf...sheesh. Very pretty regular bread loaf

[@SarahLouReviews]

?? Lol Why? You don’t like sourdough?

[@karlshaner2453]

@@SarahLouReviews No, I love sourdough. I just hate people who do not prepare it properly.

[@SarahLouReviews]

@@karlshaner2453 Lol. Sorry you don’t like my method. I bet yours is better! ☺️👍🏻

[@SarahLouReviews]

@@karlshaner2453 Kind of a silly reason to HATE someone 😊

[@karlshaner2453]

@@SarahLouReviews It is, and I hate every bad cook...nothing personal.😁

[@fattymcbastard6536]

Hi Sarah. Nice to see such great success using Robin Hood bread flour. I guess now I'll need to find something else to blame for my slackish dough, mind you, I've been mixing about 25% No Name whole wheat in with it. My process & hydration is the same as yours with the exception I bulk ferment around 80F to achieve a 1.5x volume in about 10 hours (last week, I let it double, but then I didn't get much oven spring. I'm on my 3rd attempt now... which is the charm as they say). Today, I decided to give it a coil fold during the bulking stage to make me feel better, then one more coil fold to help me get it out of the container, then a pre-shape, then a 20 minute rest, then a struggle trying to pull the edges up into a ball shape (I used no flour this time), then flipped it and dragged it around and plopped it in my dish-towel lined bowl. I gave it a half hour to proof on the counter before retarding. I'll bake it tomorrow. I noticed you and Foodgeek don't mist or toss an ice-cube in the Dutch oven for steam, but I'm afraid not to. If I don't get the spring, then at least I know steam wasn't the issue. My first two loaves came out a bit damp though. I preheat the Dutch oven to 500F, but then reduce the oven to 450F when I load the dough. 25 minutes lid on, 20 minutes off. Would you say my damp crumb and mediocre spring is suggesting that I bake as you do? 500F for 20, then 450F for 25?

[@SarahLouReviews]

Hello! I’m sorry I just read this. If it helps, my dough has doubled by 8 hours at 72F. Room temp. This says to me that your starter may be young? Is this true? If not, what do you use and how old is it? Next, the coil folds are really gentle and I never use them. Let me know about your starter and I’ll be happy to try to solve 🤗👍🏻 you don’t have to worry if your dough is 70-75% hydration. It’s plenty et enough to create steam in a Dutch oven. In fact, everytime I had put water/ice in the DO, my spring is never as good. That’s just me though. Let me know ❤️

[@fattymcbastard6536]

@@SarahLouReviews Yeah, my starter is young, and it has a bit of a story. I've stuck with 1:1:1 feedings from the beginning, 50% whole wheat. Day 2 and 3 got very active, then fell flat. I carried on daily feeding for nearly weeks, and everyday at feeding time was the same thing- liquefied and stinky, and the smell was always the same- nothing about the starter was evolving. Against experienced baker's advisement, I cheated at this point and tossed in a tiny pinch of Fleishmann's Traditional Yeast. I got instant results- the starter smelled good, was doubling in 4-6 hours, tripling in 8. I continued daily feeding for the week, and baked bread with it, fed it, and put it in the fridge after it peaked. In about 5 days of starving in the fridge, the ol stink comes back. The starter remains surprisingly extensible for a couple days under refrigeration, and takes 3 or 4 days to completely fall. So far my loaves have all had a damp crumb, too.

[@natalyatetenko9183]

Thanks!