Sourdough bread recipe, step by step guide

There's something comforting about classic loaves. If you are a first-time baker, then you would probably stick to the sourdough mold for a while, until you can handle all types of sourdough, be it high or low hydration. Head on over for the step-by-step guide!

Table of Contents

What is a Boule?

HOW bastard, Boule is a French term meaning round shaped bread and is one of the simplest styles of bread shaping. It's also one of the first shaping techniques new bakers learn, simply because it takes a few moves to get the dough into a rough, uniform shape that will bake nicely in the oven.

The best type of bread to shape into loaves are as follows:

Principles of boule shaping

It is important to prevent your hands from sticking to the dough while shaping. Dust your hands lightly with flour so they don't stick too much.

The key to forming a ball is to lean on the work surface to pull the dough as you pull it away. If you use too much flour, the dough will slide easily and won't be able to develop enough surface tension.

The surface of the dough should not crack during shaping. If your dough breaks, it may be due to a too short dough rest, or the dough has been handled too harshly. If you notice that your dough is starting to tear, then use a lighter hand to push, pull and fold the dough.

How to shape sourdough balls

Once you've finished your stretches and folds, your bread dough should be shaped right away.

1. Lightly flour a clean work surface, then roll the sourdough bread onto it. Dust the dough with light flour, then gently press it into a rectangle.
2. Roll the dough towards you, creating a rough spiral, then press lightly on each roll to make sure the dough sticks to itself. You should now have a log-shaped dough.
3. Turn the log so that the shorter end is facing you. Flatten the dough a little. Clean the flour fragments from your work surface. Turn the rolled dough out onto the floured surface, with the spiral ends facing down.
4. Sprinkle a light dusting of flour on top of the dough, then use your hands to roll the dough. Use your fingers to turn the dough clockwise. If that doesn't work for you, then you can instead gently grab the dough at the base and pull it towards you.
5. The dough should be ready, after it holds its shape without spreading, as well as visible bubbles under the surface.
6. Gently lift the dough with your hands or a pastry scraper and then place it, cut side up, on a floured surface. correction basket.

Tips and tricks

While you won't necessarily have any tools to shape your dough, you may find some handy. For example, a dough scraper or paring knife it can help to roll the dough, especially if you are working with highly hydrated doughs, as they tend to stick to your hands. You can also use the dough scraper to lift the shaped patty onto the banneton.

A banneton is used to proof the bread into shape. However, a bowl lined with a tea towel will give the same result. Lames, or razor blades are great to use when scoring the dough.

You may find that some breads such as whole grain or gluten-free types will be much trickier to shape, in which you should try to incorporate some bread flour.

If your dough tears during shaping, you may have to start over depending on how big the tear is. If you are struggling to form your dough, then you may want to opt for cold dough. Colder doughs are easier to shape INITIALas well as the recipe for lower hydration sourdough.

Form the sourdough bread

The best way to create tension is through shaping and pre-shaping your dough. Make sure the previously formed dough is well rested before proceeding with the next steps. You can easily bake your boule loaves in a Dutch oven for that perfect crisp and sourdough bread.

Boule Form – Frequently Asked Questions