Boule Size and Shape. The size and shape of the boule directly impact the number of wafers that can be obtained. A larger boule will generally yield more wafers compared to a smaller one. Similarly, the shape of the boule can affect the cutting process, as irregular shapes may result in more wastage. Thickness of the Wafers Soft, golden rolls baked in a round pan are perfect for dinner. Make yours look professionally pretty with our step-by-step guide to shaping dinner rolls. Ju Just a quick video demonstrating two easy ways to shape a boule 🧡0:00 Method 10:39 Method 2Music:Solo Sky Music - Such a common problem! Bread doughs that like to spread themselves all over the tray, instead of proving up tall and proud. It is all down to shaping technique, building tension across the top of the dough to hold it in place. Here's how it's done. 24: How to stop your dough from spreading out flat! Method/ingredient video in link at the end. This video describes my basic shaping and scoring of a boule (for new sourdough bakers, a boule is a round bread, Have a look at my boule shaping guide for more pictures of the process, or you could shape this dough as a batard (an oblong or oval). Proof – 4:30 p.m. After shaping, gently place the dough into their baskets and the fridge for overnight proof. Score + Bake – 8:30 a.m. (the next day) Gather your tools: Blade for scoring dough before baking OAUKjd. Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles. Directions. Mixing and Storing the Dough Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit). Add yeast and salt to the water in a 5-quart bowl or Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes. Using only enough flour to keep Shaping a Pan Loaf. Lightly flour the top of your relaxed dough on the work surface. Use a bench knife and your hand and flip the round over. Fold the bottom up to the middle. Then fold each side, left and right, over to the other to form what looks like an open envelope in front of you. Then, grab the top and fold it up and down to just above A banneton basket is basically a container for proofing homemade bread. Also known as “proofing baskets” or “brotforms,” they are designed to hold the shape of the dough as it proofs, yielding a perfectly symmetrical boule. They are typically made of strong, splinter-proof rattan wrapped in a circular coil, which creates that beautiful

how to shape a boule