Learn how to shape a round sourdough boule using the envelope technique. It’s simple, straightforward and can be used on any type of dough. Don’t forget to watch the video!
There are many ways to shape sourdough bread. If you’re just starting out (or looking to brush up on your skills) dough shaping videos are a great place to begin. They are mesmerizing to watch!
Here you’ll learn how to shape a round sourdough boule using the envelope technique. It can be used on any type of dough ranging from 65-75% hydration.
- Remove the dough
Gently coax the dough from your bowl onto a lightly floured work surface.
- Begin to shape the dough
Starting on the left (or right) side, stretch the dough outward and fold it over toward the center.
- Shape the dough (con’t)
Repeat on the opposite side.
- Shape the dough (con’t)
Stretch and fold the dough from the bottom to the center.
- Shape the dough (con’t)
Repeat at the top.
- Let the dough rest
Using a bench knife, flip the dough over and let it rest for 5 to 10 minutes to relax the gluten.
- Tighten the shape
With floured hands, gently cup the dough and move it around in a circular motion to tighten the shape.
- Prepare the second rise
Place the dough into a lightly floured lined bowl or proofing basket, seam side up.
A few Dough shaping tips
- Do not over flour your work surface. The dough will just slide around and drive you crazy. I use a flour shaker to lightly dust the area. If you are not gaining enough surface tension (which is essential when shaping the dough), wipe your work area with water, dry it and start again.
- Use a bench knife. This tool is extremely useful when handing wet and sticky doughs. Use it to scoop up and move the dough around as needed. Many of you have asked about the wooden bench knife in Artisan Sourdough (pictured above); it’s a vintage find I purchased on Etsy ages ago! Check out this inexpensive bread knife instead.
- Be gentle, yet firm with your shaping technique. If you are too lax, the dough will look lopsided or lack oven spring when baked. If you’re too aggressive, you’ll deflate all of those beautiful air bubbles. Your technique will only improve with practice and repetition.
- Make smaller loaves. When making a standard size sourdough boule, you only have one opportunity to shape. That’s it. Why not divide the dough in half and shape two smaller loaves all in one session? This way, you’ll have another opportunity to practice (and more bread to eat, freeze or share).
- Do not compare. Ok, so this is the hardest tip to follow. Your dough may or may not look like mine in the video or to someone else’s on Instagram. All doughs are different. They will have different hydration levels (flour to water ratio), different flour types, different temperatures and so on, which effect the overall look and feel of the dough. For now, focus on your own dough until you get a handle on shaping.
Comments
Patricia says
Hello Emilie,
Great post & video lesson; thanks very much for images…helps so much! I look forward to trying this folding technique again; previous times, dough didn’t stretch smoothly like in your images…mine had more resistance.
1) I’m trying to get dough to be pillowy and so lovely like yours in the blog videos! How is it that the dough does not stick to fingers when folding in your videos? Is final dough supposed to be tacky or is it dryer than that? I’m thinking if I add little more flour to make dough less wet/sticky, then will the bread result too dry and/or heavy?
2) Book Cover Photo: Which bread recipe it the bread on your book cover?
Thank You!
Adri says
What a terrific lesson. Brava! (And yes, it has been a long time. I hope all is well with you and yours.
Erica says
If you make two smaller loaves, does that affect baking time?