Sourdough: How To Shape Round Boule For Great Oven Spring

Sourdough: How To Shape Round Boule For Great Oven Spring

If you’re looking for how to shape a sourdough Boule, you’ve landed in the right place! A boule is simply a round loaf of bread. It’s great for sharing in wedges or in rustic slices.

It Was A Warm Day – Temperature Matters When Shaping Sourdough 

1
Prep the banneton with white rice flour. Very warm temps today & will definitely affect our dough.
2
I mean, the bowl has steam in it. Checking for proofing. We are an hour ahead of schedule.
3
Fold the dough & flip. Guide into a round shape. Drag on the counter to create surface tension.
4
Those bubbles mean successful fermentation. Be careful to not squish it. Handle very lightly.
5
Pinning or stitching creating a tight but airy round shape. Light fingers to not de-gas the dough.
6
Now it’s holding. Very taught & firm but bouncy & light. We’ll get great oven spring & an airy crumb
7
Into the banneton. Ok to stitch again if needed. Keep it round. Avoid messing with it too much.
8
Normally would bench rest for a bit but not this guy. Straight to the frig to slow him down.
Overnight in the refrigerator for a “cold retard” which slows fermentation. Then bake tomorrow
To learn how to shape a Batard (oblong shape) I’ll see you over at my website! Thx for watching!
Check out my other content @afoodloverslife on Jumprope.

I have a few different videos on this but wanted to post this one because of the warm temperature that day I prepared my dough. It will show what sourdough looks like in very warm conditions. You’ll see me struggle with it a little, but eventually, it came together. Varying temperature is just a fact with baking bread. You can think of temperature as an ingredient – it’s that important. Warmer room temps will give you active and fast fermentation while cooler temps will slow things way down. Warm for me is anything above 82f while cool is anything below 72. In my kitchen, the sweet spot is about 78f.

Bakers will manipulate temperature to work in their favor. Using warm water when mixing the autolyse is a pretty common one. Another is using a proofing box or an oven light. I use a warm cupboard. The kitchen cupboard that is next to my refrigerator always runs warm and a consistent 78F year-round. I use it as a proofing box and proof all sorts of bread and rolls in there. I also soften butter or cream cheese. The items I normally keep in there are in bins so I just slide out the bin and make room for a tray of cinnamon rolls. Then when the rolls are done rising, I put the bin back in.

If you’re interested in more sourdough videos you might like BEGINNER TARTINE SOURDOUGH BREAD and SOURDOUGH SCORE GALLERY

Did you know that I bake at ‘high altitude’? I really should say I bake at high elevation’ because after all, I’m not baking on an airplane. Haha. If you have questions about high elevation baking I would recommend you check out the link below. 

King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking



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