I shape boules in a similar manner. The only big differences are. I use my dough scraper to make the initial envelope type folds. Before starting the upside-down part, I hold the partially shaped boule in my cupped hands and pull the dough down and under, pinching it shut. (I hope this is making sense!)
Boule (bread) Boule, from French, meaning "ball", is a traditional shape of French bread resembling a squashed ball. A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast ( sourdough ). The name of this rustic loaf shape is the reason the French call bread bakers
Shaping a Pan Loaf. Lightly flour the top of your relaxed dough on the work surface. Use a bench knife and your hand and flip the round over. Fold the bottom up to the middle. Then fold each side, left and right, over to the other to form what looks like an open envelope in front of you. Then, grab the top and fold it up and down to just above
If you're looking for how to shape a sourdough Boule, you've landed in the right place! A boule is simply a round loaf of bread. It's great for sharing in wedges or in rustic slices. It Was A Warm Day - Temperature Matters When Shaping Sourdough
Scoring is not just to make a visually pretty design on the top of a loaf. It is also how the baker controls the direction in which the loaf expands. This impacts the shape of the loaf cross section (rounder or more oval), the height of the loaf and, for a boule, whether it stays round or ends up more oblong.
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.
Punch dough down and divide into 8 equal portions. Shape each portion into a 4-inch round loaf; place four loaves onto each prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 35 minutes.
Your chosen alternative may not allow you to shape the dough how you want to. Using a specific banneton shape will allow you to shape your dough into a batard, boule, courrone etc. The banneton alternative you choose may not be the right size. Too big and your dough will spread out, sacrificing oven spring. Too small and it may overflow the
A unit ball (open or closed) is a ball of radius 1. A ball in a general metric space need not be round. For example, a ball in real coordinate space under the Chebyshev distance is a hypercube, and a ball under the taxicab distance is a cross-polytope . A subset of a metric space is bounded if it is contained in some ball. BRwN.
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