Advanced Techniques
How to Shape a Sourdough Boule (Round Loaf)
The boule is the classic round loaf and the best shape to learn first. Here's how to build a tight, taut round.
To shape a boule, fold the edges of the dough into the center to form a package, flip it seam-side down, and drag it across the counter in circular motions to build a tight, taut surface. The boule (a round loaf) is the easiest shape to learn and the foundation of good shaping technique.
Step-by-step
- Pre-shape. After bulk, turn the dough onto a lightly floured counter. Use a bench scraper to gather it into a loose round. Rest 20–30 minutes.
- Flip and fold. Flip the dough seam-side up. Stretch each side out and fold it into the center — top, bottom, left, right — like wrapping a package.
- Flip again. Turn it seam-side down so the smooth side is up.
- Build tension. Cup your hands behind the dough and drag it toward you across the counter, rotating a quarter turn each time. The drag tightens the skin into a taut, smooth dome.
- Final round. A few rotations should give you a tight ball with a smooth top and a gathered seam underneath.
- Into the banneton. Flour the banneton, then place the dough seam-side up.
Building tension is the key skill
The taut surface ("skin") is what makes a boule rise up instead of spreading out. Friction against an unfloured patch of counter is what builds it — too much flour and the dough slides instead of gripping. Keep the dragging surface lightly floured or bare.
| Mistake | Fix |
|---|---|
| Dough slides, no tension | Less flour on the counter |
| Loose, spreads flat | Drag more to tighten the skin |
| Tears during shaping | Bench rest longer first |
| Sticks to hands | Wet or lightly flour hands |
Frequently asked questions
Seam-side up or down in the banneton?
Up. The smooth top sits against the basket; when you flip it onto parchment to bake, the smooth side is up and the seam is hidden.
Why is my boule spreading flat?
Not enough surface tension or overproofing. Build a tighter skin and check your proof timing.
Should I pre-shape?
Yes — pre-shaping and a bench rest make the final shape much easier and the tension better.
A tight boule is the basis of good oven spring. SourdoughAI guides the shaping steps and times your proof so the round holds its dome.