How to Shape Sourdough Loaves

There are many methods for shaping sourdough bread loaves. This is how I shape my sourdough loaves because it is the easiest method for me. After watching many bread shaping videos, I’ve noticed each sourdough baker has a slightly different technique for shaping their loaves. It really just depends what works best for you. I learned this method gradually over time. After shaping, I let them rest for 20- 30 minutes before transferring them to the bannetons or bowls (As an Amazon Associate I earn from qualifying purchases from some links in this post).

First, fold the edges over into the middle of the dough, almost forming a square of dough. Then, flip the dough over and make a taut ball of dough by tucking the edges of the dough in towards the middle of the ball underneath. The surface of the dough will turn smooth. If the dough surface rips, set the dough down to rest and try again in a few minutes.

Then let the shaped loaves rest on the counter for 20-30 minutes. Then, carefully transfer them seam side up to a floured bowl or banneton. Cover the loaves and refrigerate for at least 12 hours or until ready to bake.

I hope you enjoyed these videos for how to shape sourdough loaves.

If you enjoyed this post you might also like my posts about adapting your sourdough’s schedule to your own busy schedule.

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