This is used to shape sourdough boules. Choose a deeper, smaller size for a rounder, squatter loaf. Triangle Banneton - A rather unusual shape, but definitely one to try - just make sure that it will fit in your Dutch Oven (there's tips on this further down). This triangle banneton comes in two sizes. Then flip the dough and pre-shape it into a ball. Cover the dough with a bowl and let it rest about 20 minutes. Flour the top of the dough ball, flip it onto the floured side using your bench knife, and form the dough into your final bread shape (boule, batard, oblong loaf). Shaping how-to videos can be found here. Baker Bettie: How to shape a boule (a round loaf) #baking #sourdough #bread #baker. Baker Bettie · Original audio Instructions. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, instant sourdough yeast, and salt. Add 1 ¾ cups (420g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. First rise: Cover bowl and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. 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 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. Tip #4: Be gentle while shaping. As with kneading, shaping also improves with a new approach. Using a heavy hand to compress the dough, adding muscle to the mix, is best saved for shaping firmer doughs. Here, a gentler approach is better, applying only the pressure required to seal a seam. FULL ARTICLE Balls / Boule. One of the most common ways to shape a bread is to make a ball of it. The description is often simple, shape into a ball. But the actual execution is harder. I still struggle to shape certain doughs in a boule. If you don’t shape a boule well the bread will still collapse under its own weight and form more of a disk than a ball. Full Sourdough Course: FJ5L2b7.