Last updated on May 9th, 2025 at 03:23 pm
Learning how to shape a boule — the classic round loaf — is one of the most important steps in making great sourdough bread. A well-shaped boule supports better oven spring, crust development, and an open crumb. In this guide, I’ll walk you through shaping a sourdough boule step by step, using the same techniques I teach beginners and still use in my own kitchen. If you’re wondering how to shape a boule for better oven spring and crumb structure, you’re in the right place.
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How to Shape a Boule (Video Tutorial)
*Coming May 2025
My Favourite Boule Shaping Method (And Why I Use It)
A boule is the classic round loaf of bread — the name comes from the French word for “ball.” It’s a simple, rustic shape that appears in many traditional and artisan bread styles, and it’s one of the most common forms used in sourdough baking.
For many bakers, learning how to shape a boule is their first real step into artisan breadmaking. The technique is straightforward and more forgiving than shaping a bâtard or baguette. It’s a great place to start because it teaches you how to build surface tension — a fundamental skill that helps your dough hold its shape and rise well in the oven.
Shaping a sourdough boule works especially well for:
- Larger loaves like a sourdough miche
- Whole grain doughs that benefit from a compact form
- Enriched or high-hydration doughs (like porridge or seeded breads) that need more support
Beyond structure, the round shape is also ideal for decorative finishes. With its wide, domed surface, a boule is perfect for scoring or stencilling — whether you go for a simple wheat motif or a more detailed pattern, the round loaf offers a clean canvas for creativity.
More than just looks, shaping has a big impact on how your bread bakes. A well-shaped boule will:
- Improve oven spring by building internal tension
- Support an open-crumb structure, especially in sourdough
- Create a more even, golden-brown crust from edge to edge
If you’re just getting started, this is the shape to focus on first. Mastering how to shape a boule lays a strong foundation for shaping other types of bread down the road.
Tools You’ll Need to Shape a Boule
You don’t need a ton of gear to shape a great boule, but having a few key tools on hand makes the process smoother, especially when you’re learning. These are the basic tools I recommend for shaping sourdough bread at home.
Bench Knife or Dough Scraper
This is your best friend when working with sticky dough. It lets you lift, turn, and move the dough cleanly without tearing it. I also use mine during the final drag to build surface tension and round off the shape.
Work Surface
I used to use flour on the bench, but these days I don’t find it necessary. Once you’ve had some practice, a clean surface is usually all you need — and skipping the flour means you’re not breathing in extra dust or adding raw flour to the dough’s exterior.
If your dough is sticking, you can use a small amount of flour, or better yet, try wiping the bench lightly with water. A slightly damp surface helps the dough grip just enough to build tension without catching.
Round Banneton or Lined Bowl
After shaping, your dough needs to rest in something that supports its shape. A round banneton (proofing basket) is ideal — it helps the loaf keep its structure and creates those signature spiral lines on the crust. If you don’t have one, a bowl lined with a clean, floured towel works just fine.
Not sure what a banneton is or how to use one?
Watch my video: What is a Banneton and How to Use It
When to Shape Sourdough Bread Dough
Knowing when to shape your dough is just as important as learning how. Shaping too early or too late can affect oven spring, crumb structure, and the dough’s ability to hold tension. The best time to shape your sourdough is after bulk fermentation, once the dough has developed strength, elasticity, and flavour.
Shape After Bulk Fermentation
Bulk fermentation is the first long rise after mixing your dough, where the wild yeast and bacteria go to work. You’ll know it’s ready to shape when the dough feels smooth, airy, and elastic. It should have visibly risen (usually by about 50%) and show some bubbles or signs of fermentation, especially around the edges.
If you try to shape before this stage, the dough won’t have enough strength and will likely flatten or tear during shaping. If you wait too long, the dough can become over-proofed and collapse.
Don’t Skip the Preshape
Once bulk fermentation is complete, it’s a good idea to preshape your dough before the final shaping. This step builds the initial structure and makes shaping easier and more consistent.
After dividing the dough (if you’re making multiple loaves), round it gently into a loose ball using a bench knife or your hands. Let it rest on the bench for 15 to 30 minutes, uncovered or lightly covered, depending on your dough and room temperature.
This rest period is called the bench rest, and it’s key. It allows the gluten to relax, making the dough easier to shape without tearing or resistance.
How to Tell When Dough Is Ready to Shape
Here are a few signs your dough is ready for shaping:
- Puffed and aerated: It has visible volume and feels airy to the touch.
- Smooth and elastic: The dough stretches without immediately tearing.
- Holds its shape: After preshaping, the dough holds its form for the full bench rest.
- Jiggly but not weak: When you gently shake the dough on the bench, it has a light jiggle without being overly slack.
With practice, you’ll start to develop a feel for the right time to shape. Trust your hands and your dough — and remember, you’ll learn more from one slightly over-proofed loaf than from a dozen perfect ones.
There are many ways to shape a boule — what matters most is that you end up with a round loaf that holds its structure and bakes with good spring. Below are two shaping methods I often use, depending on the dough. The goal in both is to build surface tension without overhandling the dough.
Step-by-Step Guide: How to Shape a Boule Using the Envelope Fold
This is a straightforward method that builds strength and surface tension in a few clean folds. It works well with dough that’s not overly sticky and has good gluten development coming out of bulk.
If you’re working on how to shape a boule, seeing the full shaping sequence laid out visually can help everything click. Below is a complete photo series showing each step of the envelope fold method — from flipping the dough to rounding it on the bench and placing it into the proofing basket.
Use the grid below to get a sense of the overall flow, then scroll down to follow the full written instructions for shaping your boule with structure and confidence.
Note: This shaping method is beginner-friendly and works especially well for medium-hydration doughs with strong gluten development.
1. Lightly Flour and Flip the Dough
Start with a rested, preshaped dough round. Dust the top with a light coating of flour, then use a dough scraper to flip it over so the floured side is now face down on your work surface. The sticky side should be facing up.
2. Gently Stretch into a Rectangle
Using your fingertips, carefully stretch the dough out into a soft rectangle. Be gentle — the goal is to elongate the dough slightly without deflating it, setting you up for structured folds.
3. Fold the Bottom Third Up
Take the bottom edge of the dough and fold it upward about one-third of the way. Press lightly with your fingertips to seal the fold — this is the first step in tightening the shape.
4. Fold the Top Third Down
Fold the top edge of the dough down so it overlaps the previous fold. Again, give it a gentle press to seal. You should now have a tight envelope shape with a seam across the middle.
5. Fold Opposite Corners to the Centre
Grab one bottom corner and the opposite top corner and fold them both inward toward the centre at the same time. This helps begin rounding the loaf and adds surface tension across the dough.
6. Fold the Remaining Corners In
Now fold the other two corners (top and bottom) into the centre to complete the shape. You should end up with a compact, slightly domed ball — almost like a little dough parcel.
7. Flip and Round the Dough
Carefully flip the dough seam-side down. Use cupped hands to gently drag it across the bench, pulling it toward yourself in short motions to tighten the outer surface. Rotate and repeat until the dough feels smooth, taut, and round.
8. Place Into a Proofing Basket
Transfer the shaped boule seam-side up into a round proofing basket dusted with a 50/50 blend of rice flour and rye flour to prevent sticking. It’s now ready for its final rise before baking.
This is the method I recommend if you want to learn how to shape a boule confidently, especially if you’re working with sourdough at home.
How to Proof a Shaped Boule
Once your boule is shaped, it’s time for the final rise — also known as the proof. This stage allows the dough to relax, ferment further, and build flavour before baking. How you proof it (and for how long) can make a big difference in how the loaf looks and tastes when it comes out of the oven.
Proof Seam-Side Up in a Basket
After shaping, place the boule seam-side up in a well-floured proofing basket (or a lined bowl if you’re working without a banneton). This allows the smooth side to rest against the basket, so when you flip it out to bake, the top of the loaf is clean and ready for scoring.
If you’re doing a longer proof, especially in the fridge, be sure to dust the basket with plenty of flour — I like to use a 50/50 mix of white and rice flour to prevent sticking.
Choose the Right Basket Size for Your Dough Weight
Getting a snug fit in your basket helps the dough keep its shape during the final rise. Here’s a quick guide based on typical dough weights:
- 8″ round basket → 500–650 g of dough
- 9–10″ round basket → 700–900 g of dough
- Large miche-style basket (12″) → 1,100 g or more
If you’re using a bowl, just make sure the sides are tall enough to support the dough during proofing — you don’t want it to spread out and flatten.
Cold Proofing vs. Room Temperature
You can proof your shaped boule at room temperature or in the fridge (cold proofing) — both work well, depending on your schedule and your dough.
- Room temperature proof: Usually takes 1 to 2 hours, depending on the dough temp and ambient room conditions. The dough should feel slightly puffy and hold a fingerprint when gently pressed.
- Cold proof: Typically done overnight (8–12 hours) in the fridge. This slows fermentation and allows the dough to develop deeper flavour. It also makes the dough easier to score and load into the oven straight from the fridge.
I often opt for a cold proof — it gives me more control and fits well into a home baking schedule. Plus, cold dough is easier to handle when transferring into a hot Dutch oven or onto a baking stone.
Common Boule Shaping Mistakes to Avoid
Shaping sourdough is one of those things that gets better the more you do it — but everyone makes a few mistakes at the start. If your boules are turning out flat, lopsided, or hard to handle, here are some of the most common culprits (and how to fix them).
Using Too Much Flour on the Bench
It might seem like flour is your friend when dough gets sticky, but using too much actually works against you. A heavily floured surface prevents the dough from gripping the bench, which is key for building surface tension. Without that grip, it’s hard to tighten the outer skin of the loaf — and that’s what gives you a good rise in the oven.
If you’re struggling with sticking, try using less flour, or even a slightly damp surface instead. It helps the dough catch just enough to tighten up without tearing.
Not Building Enough Surface Tension
Surface tension is everything when shaping a boule. It’s what keeps the loaf from flattening out during proofing or spreading when it hits the oven. If your dough looks slack or soft after shaping, it probably needs a few more gentle drags across the bench to tighten up.
That said, don’t overdo it — you’re aiming for a smooth, taut outer surface without tearing the dough.
Skipping the Preshape
It can be tempting to go straight from bulk fermentation to final shaping, especially if the dough feels strong — but skipping the preshape and bench rest usually leads to inconsistent results. Preshaping helps organize the gluten and gives the dough some structure before you shape it for good. That short 15–30 minute rest also allows the dough to relax so it’s easier to work with and shape cleanly.
Overhandling the Dough
Shaping should feel confident but gentle. If you’re pressing too hard or moving too slowly, it’s easy to deflate the dough and lose the fermentation you’ve built up. You want to shape with a light but purposeful touch — the dough should feel supported, not squished.
With time, you’ll develop a feel for how the dough responds. Don’t worry if it’s not perfect every time. Every loaf teaches you something.
Pro Tips for Consistent, Beautiful Boules
Getting a well-shaped boule comes down to practice — but a few small changes can make a big difference in your results. These are some of the things I’ve learned (and now teach) to help bakers get more consistent with shaping.
Start with Low-to-Mid Hydration Doughs
If you’re just learning how to shape a boule, stick to doughs around 72-75% hydration. They’re easier to handle and more forgiving when building surface tension. Once the shaping feels more natural, you can start pushing into higher hydration ranges for more open crumb.
Use Small Batches to Get More Reps
Shaping is all about repetition. I almost always write my recipes to make two loaves at once for this exact reason — it gives you twice the shaping practice in a single bake. And if one loaf doesn’t go to plan, you’ve got a backup. Worst case, you still have something to eat or share.
Use Damp Hands for Tacky Dough
If your dough feels especially sticky, skip the flour and use slightly damp hands instead. This gives you just enough control to handle the dough without it sticking, while still allowing good contact with the surface for shaping.
Boules Are Ideal for Creative Scoring
One of the nice things about round loaves is how much room they give you for scoring or stencilling. The domed top is a perfect canvas for a bold slash or a detailed design — so once you’ve shaped your dough, take a minute to plan how you want it to look coming out of the oven.
Try This Technique With These Recipes
All of these recipes are great if you’re practicing how to shape a boule and want consistent results.
- Beginner Sourdough Bread Recipe -A solid starting point for any new baker. Simple process, great results, and perfect for practicing your boule shaping.
- Gouda and Herb Sourdough – A flavourful, enriched dough that holds up well in a round shape — perfect for gifting or serving whole at the table.
- 50% Whole Wheat Sourdough – A balanced blend of whole grain and white flour — perfect for building shaping confidence with slightly more open dough.
- 100% Whole Wheat Sourdough – Full whole grain flavour. The boule shape helps contain the loaf and support a strong rise.
- Multigrain Sourdough -Grains add texture and complexity. Shaping into a boule helps maintain structure and makes it easy to score or stencil.
FAQ: Shaping a Boule (Round Loaf)
Do I always need to preshape my dough before shaping a boule?
While you can skip preshaping, I don’t recommend it — especially if you’re still learning. Preshaping gives the dough a bit of structure and helps it hold its final shape better. It also gives the gluten a chance to relax during the bench rest, which makes final shaping smoother and more effective.
How many times should I practice to get better at shaping a boule?
Most home bakers only get one or two shaping opportunities a week. That’s why I write most recipes for two loaves — more practice makes it easier to master how to shape a boule over time.
Why is my boule spreading flat during baking?
This usually means there wasn’t enough surface tension built during shaping, or the dough was over-proofed. Make sure you’re gently but firmly tightening the outer skin of the dough when shaping, and avoid overhandling. A proper preshape + final shape combo is key. Also, cold dough right out of the fridge tends to hold its shape better when it hits the oven.
What hydration is best for practicing boule shaping?
Start with a dough around 68–72% hydration. It’s wet enough to develop a nice open crumb but still manageable to shape. Once you’re confident with your shaping technique, you can start experimenting with higher hydrations for more advanced bakes.
How do I know if I’ve shaped the boule tight enough?
The dough should feel firm and smooth on the outside, with a noticeable tautness — almost like a stretched balloon. If the surface looks slack, wrinkled, or deflates when touched, you probably need to add a few more gentle drags across the bench to build tension. Just be careful not to overdo it — you want tension, not tearing.
Keep Learning and Level Up Your Sourdough Game
If you found this boule shaping guide helpful, here are a few more tutorials to take your baking further:
- How to Calculate Desired Dough Temperature — Control fermentation and nail your timing.
- Understanding Baker’s Percentages — Learn how pros write and scale recipes with precision.
- 5 Tips for High Hydration Sourdough — Master wet doughs with more confidence and less mess.
- How to Feed a Sourdough Starter — Keep your starter strong, active, and ready to bake.
- Storing Sourdough Bread — Tips to keep your bread fresh and your crust crisp.
The more you bake, the better your shaping will get — and I’m here to help every step of the way.
