The best way to shape round bread dough (boule)

My method for shaping bread dough into a round shape, also called a boule.
In this video, I show my approach for shaping a boule when the dough is strong and when the dough is more slack (like for high-hydration sourdough bread).
➡️ FULL SHAPING GUIDE
www.theperfectloaf.com/guides...
🫙 EQUIPMENT
Bench scraper (bench knife):
www.rackmaster.co.uk/product/...
Proofing baskets:
shop-sfbi.myshopify.com/colle...
All my favorite baking tools:
www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
01:35 Equipment for shaping
01:53 Intro how to shape slack dough
02:43 Shaping slack dough into a boule
05:41 Intro how to shape strong dough
06:18 Shaping strong dough into a boule
#sourdough #baking #bread

[@0412raine]

HI there thank you for explaining the process so nicely. 🤩🤩

[@user-ji5fp7hh8m]

The best I’ve ever seen on shaping. Thank u so much!

[@theperfectloaf]

Thank you 🙂

[@MrEcted]

I'm new to bread making and I love your channel! Great amount of detail and enough repetition to drive the concept home. I'm still struggling with dough sticking and shaping it really taught, but I got a bench knife today and it helps a ton. I'm working on my 4th loaf ever now, and each time it gets a little bit easier.

[@theperfectloaf]

Thank you! It'll definitely get easier every time. I'm working on a video now with some techniques to help with sticky doughs 🙂

[@lcardinal2448]

Thank you so much for this vidéo! Used your technique with a slack dough: best results ever!

[@theperfectloaf]

You're very welcome. Glad to hear that! I use these two methods almost exclusively; simple but effective 🙂 Happy baking!

[@Michael_Wede]

Thanks for the video. 🙂

[@theperfectloaf]

Hope it's helpful!

[@dianewhite4800]

Hello! I am new to sourdough baking and I stumbled across you and I’m so very happy I did! Your videos will help me so much in my sourdough journey …. I appreciate that you speak slowly and clearly, your camera clearly shows your work surface and you as your working your techniques. Your explanations are very clear and understandable…. I will be watching your videos over and again. I have your absolutely beautiful book The Perfect Loaf which is such a gift to sourdough bakers… Thank You for all the time, energy, effort and love you put into that masterpiece of baking. am taking a sourdough baking class at the Bread Lab (King Arthur Flour ) right now and I thought it would solidify a foundational understanding for me on the principles of sourdough that don’t charge and talk about the variables that do … and send me home feeling more confident that when I arrived but we were just baking recipes. I know you’ve been here ! And walking away, I’m returning to you and sharing your book, your videos and your wonderful instructions snd recipes and insights with others I’ve met in this journey …. Thank you again for sharing your love of baking bread and I look forward to continuing to visit you!

[@theperfectloaf]

Thanks so much, I really appreciate the kind words and for you spreading the word about my book, videos, and website! Means a great deal to hear that. I have been up to the Bread Lab-amazing place with incredible instructors constantly heading there. Hope to hear from you again and happy baking!

[@CraigMansfield]

I like how gentle you are with the dough, to preserve the air bubbles. I'm a half decent baker, but I need to improve my forming game. If I could get my boules like yours, I'd be pretty happy :)

[@theperfectloaf]

You can do it!

[@ChaCeNY]

Fantastic!

[@theperfectloaf]

Thank you!

[@SONBON1]

Pre ordered your book I can’t wait to get it.

[@theperfectloaf]

Thank you! I hope you love it 😊

[@dianenichols1198]

Thanks!

[@theperfectloaf]

Ahh you're very welcome. Thank you Diane!

[@szepcicerke]

Ez már nem mesterség, hanem művészet. Fantasztikus a videó.

[@theperfectloaf]

nagyon szépen köszönöm

[@tgif1207]

Do you usually let your dough finish proofing on the counter or do a cold fermentation in fridge? I just started doing sourdough last November, so still learning! Your bread looks amazing!

[@theperfectloaf]

Thank you! I typically do overnight cold proofing (retarding). I know I've sent a lot of links your way, but here's one more where I talk about all things proofing: www.theperfectloaf.com/guides/proofing-bread-dough/

[@jimmiller2237]

Hello. Thanks so much for your website and videos! What do you cover the proofing basket with if proofing on the countertop? A tea towel? Thanks again!

[@theperfectloaf]

Hey, Jim! If proofing on the counter I use large, plastic reusable bags. Anything that will keep it airtight will do. If it's humid in your environment, you can get away with a towel or moist towel. I have all my tools listed here: www.theperfectloaf.com/my-baking-tools/

[@ahsam2925]

Hi there, thank you for this awesome session. Would be possible to know how long normally would the dough take to proof on the counter?

[@theperfectloaf]

Depends on temp in your kitchen, usually between 1-3 hrs, most of the time here, it's 2 hrs for me.

[@austin5310]

i love your videos, I need to purchase proofing baskets for your recipes, your Bread Making Tools your recommended Rattan Proofing Basket in this video description box, your link is to Wicker Baskets, which material would you like better? What size basket should I get for this recipe? Thanks

[@theperfectloaf]

Thanks so much, Austin! I prefer wicker baskets for my proofing baskets. I would get 8-inch diameter baskets for most boules at home.

[@laurenb9019]

Hello, I recently got the 10” wicker round baskets from San Francisco bread institute. Will bread proofed in this size basket fit in the challenger bread pan? Or does the 8” round baskets fit the pan better? Thank you .

[@theperfectloaf]

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

[@G41wal]

Hi there just started baking bread and haven’t got into sourdough though but is this shaping done after the first proofing or is this done pre first proof when you have mixed all the ingredients together ?

[@theperfectloaf]

You mix everything together when your starter is ripe.

[@RivkiLocker]

I have both a granite and a wood surface in my kitchen. Which would you recommend? Thanks!

[@theperfectloaf]

You can use whichever you prefer. I like wood and the way the dough slightly sticks to it.

[@user-hx7fk8uq7d]

What type material is in your proofing baskets.

[@theperfectloaf]

Wicker baskets usually. Sometimes I use cane bannetons also.

[@mrgreenbudz37]

I have a silly question. I don't have a banneton basket and liner but used a nice large round plastic container with parchment paper and they came out ok. I was wondering if I could just use say a nice cut up brand new white t-shirt for the liner?

[@theperfectloaf]

Yes that would work!

[@mrgreenbudz37]

@@theperfectloaf Thank you for the reply. I am just trying to save money here and there especially after investing in a nice Dutch Oven and misc supplies.

[@dimaalhourani3369]

Hi. I want to make panettone or like russian easter bread but i dont want holes or gaps in side. I like like a cake inside without holes. How can i make that?

[@theperfectloaf]

I dont have a recipe for either of these... yet!

[@dimaalhourani3369]

@@theperfectloaf thank you I am a big fan from middle east

[@gabea.2123]

The first technique is like you do your batards, right? So it's a rounded batard so to speak. The second technique I didn't know. Question: There's always mention of the uber-important surface tension. When you (and I mean anybody) preshape and let it rest for 30 mins or so, the dough relaxes again and then you do the final shape. If the dough can relax in those 30 mins of preshape, how much of the tension created on the final shape really remains after so many more hours, resting on the counter (if you do a same-day bake) or in the fridge (if you bake next day or later)? My guess is next to none, and yet I see people manhandle the dough when shaping, degas it in the process, losing those precious bubbles created during the fermentation all in the name of "tension". I like your gentler touch, a few moves and into the banneton it goes. What do you think? Does it make sense to beat the dough into submission in order to create tension? Do you think any tension remains after a long final proof or is it just one of those things we do because it's always been done that way? Thanks! Lovely book by the way, I'm starting to take temperature into consideration in my recipes now instead of just going by feel.

[@theperfectloaf]

yes, it's very similar to how I shape oval loaves, in a way. Well, I think tension is important in final shaping. By "tension" I mean it should have a smooth and taut surface, which will help it keep shape all the way to baking. If the dough is very shaggy, not strengthened enough, and not smooth during shaping, in my experience, it wont score cleanly and will spread during baking.

[@pontiusaquila6907]

The technique demonstrated at 4:13, I see in so many tutorials and guides, however I can’t seem to do it without my fingers sticking to the bottom, and completely destroying my dough, no matter how much I flower my hands/work surface, and cannot find any advice

[@theperfectloaf]

Is it possible your dough is not strong enough? Is the dough sticky and hard to manage?

[@jacobandleisawimpee9921]

What size is your basket?

[@theperfectloaf]

I usually use 8" rounds and 14" (or 11") ovals.