🌟 Shaping a 2kg Sourdough Boule 🌟

While I usually prefer batards, there’s something undeniably special about shaping a giant, round boule. The simplicity of the form combined with the opportunity to stencil a beautiful design on top makes this loaf a true centerpiece. Shaping a boule is all about building surface tension. By gently pulling and rotating the dough, you create a taut “skin” on the surface that helps the loaf hold its shape during proofing and baking. This tension is also key to achieving that explosive oven spring we all strive for—where the dough opens up beautifully as it bakes. What’s your favorite loaf to shape? Let me know in the comments!