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    Sourdough

    Shaping Sourdough

    Intermediate

    From pre-shape to banneton — sourdough-specific shaping mastery.

    Overview

    Sourdough shaping has its own rhythm. The dough is wetter, more alive, and less forgiving than commercial yeast doughs. That means your technique has to be precise but not heavy-handed. This page walks you through sourdough-specific shaping — from the gentle pre-shape that organizes your dough to the final shape that gives it structure for the banneton. You'll learn how to handle sticky dough without drowning it in flour. How to build a tight skin on a boule. How to roll a batard with clean seams. The key is confidence and speed. Hesitate and the dough sticks. Overwork it and you lose gas. Practice the movements until they feel natural. Shaping sourdough isn't about perfection — it's about consistency. Every loaf should hold its shape through a cold proof and spring in the oven. This page shows you how to get there.

    Watch

    4 items

    How to Poke Test and Pre-Shape Low Hydration Dough for Easter Bunny Bread

    Watch on YouTube

    Stop Over-Handling Your Dough | My Simple Shape Flow From Proof to Pre-Shape

    Watch on YouTube

    Bánh Mì Baguette Pre-Shape | Why Bench Rest Matters

    Watch on YouTube

    Poke Test: How to Know When Your Dough Is Ready to Bake (57 chars)

    Watch on YouTube

    Recipes

    5 items

    Henry's Foolproof Sourdough Loaf(opens in a new tab)

    Pantry

    Country Sourdough with Levain(opens in a new tab)

    Pantry

    Your First Sourdough Loaf(opens in a new tab)

    Pantry

    Everything Bagel Sourdough(opens in a new tab)

    Pantry

    Cranberry Walnut Bread(opens in a new tab)

    Pantry

    Read

    6 items

    Exploring Climate Blend Flour for Sustainable Baking(opens in a new tab)

    Baking Great Bread Blog

    Sourdough Pumpkin Bread(opens in a new tab)

    Baking Great Bread Blog

    Is My Bread Dough Alive?(opens in a new tab)

    Baking Great Bread Blog

    How bread influenced our civilization.(opens in a new tab)

    Baking Great Bread Blog

    Jim Lahey, one of the worlds most renowned Bakers, give a lecture on, elasticity and bread science.(opens in a new tab)

    Baking Great Bread Blog

    How to freeze and store your bread.(opens in a new tab)

    Baking Great Bread Blog

    Glossary

    7 items

    Banneton(opens in a new tab)

    Glossary

    Bench Rest(opens in a new tab)

    Glossary

    Bench Scraper(opens in a new tab)

    Glossary

    Boule(opens in a new tab)

    Glossary

    Dough Ball(opens in a new tab)

    Glossary

    Preshape(opens in a new tab)

    Glossary

    Surface Tension(opens in a new tab)

    Glossary

    Related Topics

    Keep going

    Shaping Technique

    Build tension, structure, and confidence in every shape you make.

    Scoring Sourdough

    Control your oven spring and create beautiful bread art with every slash.

    Artisan Sourdough Loaves

    Classic round and oval loaves with open crumb and crackling crust.

    Henry's Apps for This Topic

    Free tools built to take what you're learning here and put it to work in your kitchen.

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    Fermentation Compass

    Henry's free app for nailing the bulk window

    Stop guessing. Dial in fermentation by temperature, hydration, and starter activity — and read your dough with confidence.

    Open Fermentation Compass

    Ready to bake your first real loaf?

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