Zachary Golper, Peter Kaminsky

Shaping a Round Loaf

Appears in
Bien Cuit: The Art of Bread
Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

  • About

For round loaves (French bakers call it a boule), begin by lining a proofing basket or bowl with a clean kitchen towel, and then flour the towel fairly generously (see Dusting Mixture) (A).

Working on a lightly floured surface, slightly flatten and stretch the dough (B).
Fold the dough in half (C) and, with the folded side facing up, tuck in the sides and the corners to form a ball (D).
With cupped hands, shape the loaf by pulling the dough toward you and slightly to the right or left, allowing friction against the table to help tighten the round (E–G).