Stories, Insights, and Tips

Every loaf starts with the same dough, but the way you shape it can completely change the finished bread. One of the most important steps in bread making happens just before the final proof: shaping. Shaping creates the surface tension your dough needs to rise, hold its structure, and bake with a beautiful crust. Whether you’re making a boule, bâtard, or baguette, mastering this step can dramatically improve your results. 

The Three Classic Shapes

Boule: a round, rustic loaf that’s perfect for sourdough. Shape into a tight round by gently rotating your dough against your work surface before proofing in a round banneton. 

How to shape a boule: 

1. Turn the dough onto a lightly floured surface
2. Fold the top edge toward the center
3. Fold the bottom up to meet the center
4. Fold both sides inward
5. Flip the dough seam down
6. Using your hands or a bench scraper, gently rotate the dough against the work surface to tighten the outer skin (you’ll know you’ve created enough tension when the surface feels smooth and the dough holds a nice round shape)
7. Proof seam side up in round banneton

Bâtard: an oval loaf with excellent oven spring and picture-perfect sandwich slices. Stretch the dough into a rectangle, fold the bottom third up to the center, then fold the top third down over it (like a letter), roll tightly, and seal the seam before proofing in an oval banneton. 

How to shape a bâtard: 

1. Start with a preshaped round
2. Gently flatten the dough into a rectangle
3. Fold the top third toward the center
4. Fold the bottom third over like a letter
5. Roll the dough tightly from top to bottom
6. Seal the seam with the heel of your hand
7. Roll gently to even out the shape while keeping the ends slightly tapered
8. Proof with seam side up in an oval banneton

Baguette: the classic french loaf. Shape gently to preserve the airy crumb, then roll from the center outward to create its long, slender shape. 

How to shape a baguette: 

1. Gently pat the dough into a rectangle
2. Fold the top third toward the center and seal tightly 
3. Fold the bottom up to the center and seal again
4. Fold the dough in half lengthwise
5. Pinch the seam closed 
6. Roll gently from the center outward to reach the desired length, applying slightly more pressure toward the ends if you want tapered tips
7. Proof seam side up on a well-floured linen towel 

Like any new skill, shaping gets easier with practice. Each loaf teaches a little more, and soon enough, creating beautiful boules, bâtard, and baguettes will become easy as pie!