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. The vise grip is where you hold the boule right in the palm of your hand. Then, close your fingers over the boule in a way that looks as though you are clasping the boule between your palm and fingers, similar as to having it clamped in the jaws of a vise. Since the grasp on the boule is firmer, even if you turn your hand over, the boule should Dough likes time and patience. If it is still too sticky – repeat. Then dust it with flour and give it a final rise in the bowl. (Dust the bowl generously too). You will end up with crust slightly more dense with flour then the inside of the loaf. That density is what prevents runny dough from sticking to the bowl. There are many ways to slice a boule. I first slice it in half. Then take one of the halves and tip it so the open crumb is setting on the cutting board, which gives a stable base. Now starting at one end and working your way toward the center, make your slices. And yes, a very sharp, serrated bread knife is essential. The basic process for making mini sourdough boules is as follows: Make your dough as you normally would and take it through a bulk ferment. Once you get to shaping, you need to gently divide the dough into 6 even pieces. You can weigh them if you wish, but just going by sight is perfectly fine too. I find a metal dough scraper is the easier way The oval shape also better accommodates whole chickens, ducks and turkeys better. The pot naturally mirrors the shape of these cuts, and allows plenty of room for air to circulate around the meat for even cooking and crispy golden brown exteriors. Also, if you bake bread at home you might find that you prefer the oval shape over the round as well. The French terms boule and bâtard are often used for round and oval loaves, respectively. The baguette is a slender oblong loaf of bread, while a thicker oblong loaf can be baked in a cloche like this one. I’ve been known to call that latter loaf shape a “bagtard” because it seems like a baguette-bâtard hybrid. Learn how to shape a round loaf of sourdough using the "envelope" fold technique. Great for beginners. This technique can be applied to most bread doughs; I' Learn how to shape a boule.Find Country Loaf bread recipe (from this video) on our website: l8Ax.

how to shape a boule