Comments on: How To Shape a Boule (Round)

By: Maurizio Leo

Maurizio Leo — Mon, 16 Dec 2024 08:41:32 +0000

In reply to Pete Schendel. Love this, Pete. Really great method there for opening up that interior some! I hope this helps other readers, giving them a few other things to try.

By: Pete Schendel

Pete Schendel — Thu, 12 Dec 2024 09:38:03 +0000

Another observation: I basically have been shaping my Boule with the envelope fold, flipping over on the counter and tightening the boule with a few edge tucks. I then use two scrapers to gently pick the Boule up and set it on floured parchment paper with the folds down. The Boule is then transferred into the proofing basket, lightly floured, enclosed within a plastic bag and put in the frig overnight. The next morning, I score the Boule in the proofing basket and then set Boule into the D-oven by using the parchment paper. Keeping the seams down throughout the prep and during baking seems to work very well for me.

I used to put the Boule directly into the proofing basket with the folds facing up as recommended but I felt I often lost dough strength either immediately or over night in the frig. The next day I would flip the Boule over into the DO with the seams down and then score the new top and consequently usually had a average or poor oven rise.

My results in getting a more open crumb improved when I kept the seams down.

By: Maurizio Leo

Maurizio Leo — Thu, 12 Dec 2024 08:51:49 +0000

In reply to Pete Schendel. The DO will work but the batard will have to be quite small, which is fine. Try doing a 600g tapered batard in your larger DO, there might be enough space!

By: Pete Schendel

Pete Schendel — Sat, 07 Dec 2024 09:05:59 +0000

I have been making sourdough Boules with a Dutch oven. I want to try Botards(sp?) but I am afraid to switch because I feel I would have to buy an oblong Dutch oven to accomodate the oblong shape . Is that true or will the round DO work for both the Boule and the Batard. I usually make a 900 g Boule?. You mention that the Botard might give a more open crumb which I prefer

Thank you
Pete

By: Maurizio Leo

Maurizio Leo — Sun, 01 Dec 2024 08:39:40 +0000

In reply to joe. Could be a shaping issue. If the dough wasn't shaped tightly enough, it'll spread instead of spring up.

By: joe

joe — Sun, 01 Dec 2024 01:11:03 +0000

In reply to Maurizio Leo. I did this loaf OK full of holes etc but no rise only 2 ins. Is it because of shaping? Tks.

By: joe

joe — Sat, 30 Nov 2024 21:22:16 +0000

What discussion??? I have already asked my query and am waiting for help!

By: Maurizio Leo

Maurizio Leo — Sat, 30 Nov 2024 17:40:11 +0000

In reply to joe. Hey Joe— Where did you post? I don't see it.

By: Maurizio Leo

Maurizio Leo — Sat, 10 Aug 2024 15:36:15 +0000

In reply to Percy. Thanks, Percy! Appreciate that What you can do is dust on the flour with a fine mesh sieve just before baking. After dusting this on, give the dough a gentle rub to smooth out the flour. Happy baking!

By: Maurizio Leo

Maurizio Leo — Sat, 10 Aug 2024 15:35:21 +0000

In reply to Grace. I'd just try baking them!