How to Shape Bread
Techniques for Boules, Batards, and Loaf Pans
Proper shaping builds tension in the surface of your dough, which is crucial for good oven spring and a beautiful crust. Without enough tension, the dough will spread flat instead of springing up in the oven.
Pre-shaping and Bench Rest
Before final shaping, divide your dough if making multiple loaves. Gently shape each piece into a loose round (a boule) with your bench scraper or hands. Let the dough rest uncovered on the counter for 15-30 minutes. This "bench rest" relaxes the gluten so it's easier to achieve the final shape without tearing.
Shaping a Boule (Round)
1. Flip your relaxed dough so the sticky side is up.
2. Gently stretch a section from the edge and fold it into the center.
3. Work your way around the dough, stretching and folding the edges into the middle like a package.
4. Flip the dough over so the seams are on the bottom.
5. Using your hands or a bench scraper, gently cup the dough and pull it toward you on an unfloured surface. The friction will pull the top skin tight. Repeat a few times until taut.
6. Place upside down (seam side up) in a floured banneton or bowl for final proofing.
Shaping a Batard (Oval)
1. Flip the dough sticky side up and gently pull it into a slight rectangle.
2. Fold the bottom third up to the middle, then the top third down over it (like a letter).
3. Turn the dough 90 degrees.
4. Starting from the top, gently roll the dough toward you, pressing the seam gently into the dough with your thumbs as you roll.
5. Pinch the final seam closed and pinch the ends slightly to taper them.
6. Place seam side up into an oval banneton.
Shaping for a Loaf Pan (Sandwich Bread)
For sandwich loaves or milk bread (like the Tangzhong method), the dough is often shaped by rolling.
1. Flatten your dough portion into a rectangle.
2. Fold the long edges toward the center so they meet in the middle.
3. Starting from the short edge, roll the dough up tightly into a cylinder.
4. Place the roll(s) seam side down in a greased loaf pan. (Many Japanese recipes use multiple rolls placed side-by-side in one pan).