How to Shape a Sourdough Boule After Bulk Fermentation
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How to Shape a Sourdough Boule After Bulk Fermentation
523.1K viewsMar 3, 2024
TikTokthesouthernsourdoughco
Sourdough ~ steps after bulk fermentation.✨ pre-shape ✨ shape ✨ stitch ✨ cold proof ✨ score ✨ bake ✨
1:25
Sourdough ~ steps after bulk fermentation.✨ pre-shape ✨ shape ✨ stitch ✨ cold proof ✨ score ✨ bake ✨
358.3K views3 months ago
YouTubeKallie Dee
How to Shape Sourdough Bread Shaping sourdough creates surface tension for a good rise and crust. 1. Pre-shape: After bulk fermentation, gently form a loose round or oval. Rest 20–30 min. 2. Final shape: • Boule: Fold edges to the center, then tighten into a round. • Batard: Fold into a rectangle, roll, and seal the seam. 3. Proof: Place seam-side up in a floured basket or bowl. 4. Cold ferment (optional): Refrigerate overnight for better flavor. Proper shaping ensures a strong, airy loaf. Happy
0:12
How to Shape Sourdough Bread Shaping sourdough creates surface tension for a good rise and crust. 1. Pre-shape: After bulk fermentation, gently form a loose round or oval. Rest 20–30 min. 2. Final shape: • Boule: Fold edges to the center, then tighten into a round. • Batard: Fold into a rectangle, roll, and seal the seam. 3. Proof: Place seam-side up in a floured basket or bowl. 4. Cold ferment (optional): Refrigerate overnight for better flavor. Proper shaping ensures a strong, airy loaf. Happy
425.8K viewsMar 15, 2025
FacebookMy Sourdough Bread
Sourdough Bread Part 2: Bulk Fermentation & Shaping 🥖
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Sourdough Bread Part 2: Bulk Fermentation & Shaping 🥖
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Part 4 - Sourdough - Final shape after bulk fermentation
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YouTubeThe Kitchen Shift
Shaping sourdough buns is all about creating gentle tension so they bake up round and airy 🔹 Step 1: Pre-shape After the bulk fermentation, divide your dough into equal pieces and lightly round them. Let them rest for 10–15 minutes. 🔹 Step 2: Final shape Take one piece, flip it smooth side down, and gently fold the edges into the center. Turn it back over and cup your hand around it, rolling in small circles on the counter. This builds surface tension and seals the seam underneath. 🔹 Step 3:
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Shaping sourdough buns is all about creating gentle tension so they bake up round and airy 🔹 Step 1: Pre-shape After the bulk fermentation, divide your dough into equal pieces and lightly round them. Let them rest for 10–15 minutes. 🔹 Step 2: Final shape Take one piece, flip it smooth side down, and gently fold the edges into the center. Turn it back over and cup your hand around it, rolling in small circles on the counter. This builds surface tension and seals the seam underneath. 🔹 Step 3:
6.7K viewsSep 21, 2025
FacebookMy Sourdough Bread
Part 2: Shaping the dough after its bulk ferment #sourdough #wholewheat #bread #shaping #homebaking
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How to Shape a Sourdough Sandwich Loaf 1. Pre-shape & Rest After your bulk fermentation, gently turn the dough out onto a lightly floured surface. Tuck the sides under to make a rough rectangle. Let it rest for 15–20 minutes. 2. Final Shaping (Log Shape) • Flip the dough smooth-side down. • Gently flatten it into a rectangle about the width of your loaf pan. • Fold the top third down and press lightly. • Fold the bottom third up over the top (like folding a letter). • Pinch the seam to seal. • R
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