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, Enhance your bread shaping techniques! Bread shaping plays an important role in baking the best bread. Kathleen demonstrates an easy way to shape bread into a boule or round ball. Includes Pre and Final Shaping of Boules and Batards, Simple Sourdough. Peter Jesperson of Simple Sourdough demonstrates dividing, scaling, pre-shaping and various final shaping techniques in this video. Note how he does a partial coil fold when taking the dough from the scale to the bench for pre-shaping. His pre-shaping is quite light, but this Boule (miche) Round loaf; taut skin stretched perfectly over a dome of bread dough, sealed on the bottom. Baker Bettie shows how to handle and shape boule. Bread Baked foods produced from dough made of flour, water, salt and other optional ingredients, and leavened by yeast or other leavening agents. Reason 1: Not kneading your dough long enough. When kneading dough you are actually creating that gluten mesh. If that mesh was not developed enough your dough will rise but will quickly collapse as soon as you handle the dough after proofing. The mesh will just not be strong enough to hold the gasses in it. Shaping A Boule. The next day, punch down the dough, turn the dough onto a clean and lightly floured work surface. Shape it into a round shape, by spinning it towards you and pulling against the counter. Turn over and pull the edges into the center pinching together. This creates tension which gives you a springier final loaf. 4IYc8. Tools for scoring bread dough we can use instead of a lime. Bread proofing box alternative if cold outside. A peel baker tool substitute ideas. Bread proofing basket to shape boule substitutes. Baking paper substitute. Recommended ⇒ How To Make Your Own Cake Decorating Tools Or Fund Substitutes In Your Kitchen. The oval shape also better accommodates whole chickens, ducks and turkeys better. The pot naturally mirrors the shape of these cuts, and allows plenty of room for air to circulate around the meat for even cooking and crispy golden brown exteriors. Also, if you bake bread at home you might find that you prefer the oval shape over the round as well. Hold the boule with your hand by the side of your body, determine the spot where you want to drop the ball. Then you must be able to throw the boule to a substantial height in order that the boule can drop down almost vertically. Backspin is required to stop the ball from rolling too far upon impact. Good judgment is required to drop the boule Line a medium (9-inch diameter) bowl with a large piece of parchment paper that goes up sides bowl; flour parchment. Gently lift and place dough, seam side down, into prepared bowl. Cover with plastic wrap and let stand in a draft-free warm place until doubled in size, 1 to 2 hours. Preheat oven to 500°F. About 20 minutes before baking, place Shaping a boule with a relatively strong dough. The recipe for the dough shown in this video is here: I show you how to shape your sourdough dough into a boule for a round banneton. 00:00 Introduction00:32 How to preshape01:15 How to shape your doughThis is a

how to shape a boule