In a large bowl, mix 700g of your water with your sourdough starter – remember to pay attention to the temperature of the water. Mix well. Getting plenty of oxygen in at this point helps the yeast to reproduce. Add the flour and salt and mix until all the ingredients come together and are well combined. Boule Shape. One of the most common of the sourdough shapes is boule bread. Boule is a circular loaf with a domed top. Baguette Shape. Baguettes are long, thin loaves that are shaped like a tube. Baton Shape. Batons are the same shape as baguettes, but shortened. Batard Shape. A batard loaf is also very similar to a baguette. Shaping A Boule. The next day, punch down the dough, turn the dough onto a clean and lightly floured work surface. Shape it into a round shape, by spinning it towards you and pulling against the counter. Turn over and pull the edges into the center pinching together. This creates tension which gives you a springier final loaf.

Step #3: Divide & Shape The Dough. Remove the dough onto a lightly floured surface. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf. How to Shape a Round Sourdough Boule (Loaf) Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough.

Cover with a dish towel and allow to rest for about 10 minutes. Using a circular motion, shape the dough into a boule and score the top with a knife, making an x shape. Add a little olive oil to the bottom of the Dutch oven, to help prevent sticking. Place boule-shaped bread in the Dutch oven.
Using boule and boulle interchangeably can also lead to confusion in meaning. Boule refers to a type of bread while boulle refers to a type of marquetry. It is important to use the correct term to ensure clarity in communication. 4. Context. The context in which the terms are used can also lead to confusion.
With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before them. First and foremost, scoring bread dough with decorative cuts serves an important purpose: it guides a loaf to rise in a consistent, controlled, and optimal manner. But from there, let your creativity run free. As the old saying goes: we eat first with our eyes.

Line a medium (9-inch diameter) bowl with a large piece of parchment paper that goes up sides bowl; flour parchment. Gently lift and place dough, seam side down, into prepared bowl. Cover with plastic wrap and let stand in a draft-free warm place until doubled in size, 1 to 2 hours. Preheat oven to 500°F. About 20 minutes before baking, place

Shapes of Molecules with Double (and Triple) Bonds. Questions; So far, we have considered what are known as single bonds; that is, all the \(\mathrm{C–C}\) and \(\mathrm{C–H}\) bonds in alkanes, and all the bonds in diamond. Each single bond involves two (and only two) electrons that are described by a bonding molecular orbital. How to Shape a Sourdough Batard (oval loaf): Batard loaves are my favorite to bake because they typically turn out fluffier than boules. The difference in the shaping process results in a more structured loaf. The term batard in French means "bastard". At first, French bakers used to shape their bread into only two forms: baguette and boule Divide off a piece of it: a half or a quarter, depending if you want to make 2 large loaves in total, or 4 smaller baguette-sized loaves. Re-spray the bowl and return the balance of the dough to it, and cover it with a fresh piece of plastic. Shape the piece of dough as you wish: into a round boule, a long thin baguette, or an oval batârd. 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.
Place a cast-iron skillet or another heatproof skillet on the bottom rack. Place a baking stone, baking steel, or a sheet pan turned upside down on the middle rack. Preheat the oven to 500°F (260°C). The oven and pans need to be heating for at least one hour before the bread goes into the oven.
Anyway, I first shaped my dough (I watched many YouTube tutorials on how to shape dough and I just use those methods to the best of my ability). I’m a very amateur sourdough baker 😂 After I shaped the dough I floured it, put it in the small bowl to hold its shape. Some people use a banneton, however I do not and my bread is delicious haha. HBhYW8.
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    • how to shape a boule