Shaping Sourdough Bread
Step-by-Step Instructions
Shaping a boule.
1. After letting your dough bulk ferment for 20 minutes you’re ready to start!
2. First, stretch your dough into a rectangle.
3. Then take top left and fold it into the center. Lightly pinch the center.
4. Take top right and fold it into the center and lightly press to pinch the dough.
5. Take bottom right and fold it into the center and lightly press to pinch the dough.
6. Take bottom left and fold it into the center and lightly press to pinch the dough.
7. Take top corner and fold it into the center and lightly press to pinch the dough.
8. Take right corner and fold it into the center and lightly press to pinch the dough.
9. Take bottom corner and fold it into the center and lightly press to pinch the dough.
10. Take left corner and fold it into the cente and lightly press to pinch the dough.
11. Pinch all of the seams closed and seal the gaps.
12. Then cover it all with rice flour.
13. And form it a little more into a round shape.
14. Lastly, place it seam-side down into your banneton.
Shaping a Bâtard.
1. After letting your dough bulk ferment for 20 minutes you’re ready to start!
2. First, stretch your dough into a rectangle.
3. Then take the top, fold it down almost halfway, and lightly pinch the seams.
4. Take the left and fold it towards the right and lightly pinch the seams.
5. Take the right and fold it over to the left and lightly pinch the seams.
6. Take the top and tightly roll it down towards you.
7. Make sure it’s tightly rolled.
8. Then pinch all of the seams closed and seal the gaps.
9. And cover it all with rice flour.
10. Lastly, place it seam-side down into your banneton.
