
Boule Scoring
After your loaf has rested from the pre-shape step, it is ready for its final shape before the cold proof in the fridge! A boule, meaning “ball”, is a round shaped loaf. Shaping a boule is very similar to the pre-shaping technique covered in our pre-shaping technique lesson.
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techniques@challengerbreadware.com with your
comments and questions.
Why do we shape?
Which scores work best?
We recommend a symmetrical score to start. Because your boule is round, it is the balanced and symmetrical score that allows the steam to escape evenly, therefore maintaining its round shape. The most common scores are the X, which Greg uses in the video above, and the square, which is pictured below. These two scores are great place to start. They are simple and functional, and allow you to get a better read on how your scores are affecting your finished product. Once you’ve mastered the basics, boules also provide a great canvas for decorative scoring.
Five tips for scoring a boule
- Use a straight lame.
- Score the loaf with a symmetrical pattern (i.e. X/cross, or square).
- Use your off hand to create a bit of surface tension.
- Score to the depth of the lame stick, as demonstrated in the video above.
- In one smooth motion, score the length of your dough.
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