If you're looking for how to shape a sourdough Boule, you've landed in the right place! A boule is simply a round loaf of bread. It's great for sharing in wedges or in rustic slices.
It Was A Warm Day - Temperature Matters When Shaping Sourdough
I have a few different videos on this but wanted to post this one because of the warm temperature that day I prepared my dough. It will show what sourdough looks like in very warm conditions. You'll see me struggle with it a little, but eventually, it came together. Varying temperature is just a fact with baking bread. You can think of temperature as an ingredient - it's that important. Warmer room temps will give you active and fast fermentation while cooler temps will slow things way down. Warm for me is anything above 82f while cool is anything below 72. In my kitchen, the sweet spot is about 78f.
Bakers will manipulate temperature to work in their favor. Using warm water when mixing the autolyse is a pretty common one. Another is using a proofing box or an oven light. I use a warm cupboard. The kitchen cupboard that is next to my refrigerator always runs warm and a consistent 78F year-round. I use it as a proofing box and proof all sorts of bread and rolls in there. I also soften butter or cream cheese. The items I normally keep in there are in bins so I just slide out the bin and make room for a tray of cinnamon rolls. Then when the rolls are done rising, I put the bin back in.
If you're interested in more sourdough videos you might like BEGINNER TARTINE SOURDOUGH BREAD and SOURDOUGH SCORE GALLERY
Did you know that I bake at 'high altitude'? If you have questions about high elevation baking I would recommend you check out the link below.
King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Carmine
Thank you very nice video
john mott
Thank you for the close up videos on shaping, it really helped to see hands on beginning to end. These showed me that the dough can take more during shaping, I've been sort of 'too scared to touch it' for fear of losing volume.
Kelly Karnes
Good Morning!
Just about to begin my levains, but first, coffee! This has become a weekly event, and I know the more I practice, the better the bread will get. I start on Thursdays with feeding my starter then leaving out overnight, making dough Fridays, and baking Saturday. I look SO forward to it! This is my third batch of two loaves. Thank you again for the videos and methods. Sometimes it just takes one person to communicate in 'your language' to finally get it,
Have a happy holiday weekend!
Sara Kennedy
Hey Kelly! You made my day! So glad the videos help and that you're into sourdough! Sounds like you have the magic touch. Awesome!! I appreciate the nice note!
Kelly
Thank you! Your video and written instructions were easy to understand and follow! I baked my first two boules this morning and was quite impressed, even though my oven is un-cooperative. Your method made it fun and stress-free, even though it's a long process, and it gives me confidence to keep practicing! I love all your recipes too - making the Birria Tacos tomorrow! Thank you again and be well!
Sara Kennedy
Hi Kelly! You made my day! I'm SO GLAD you let me know your boules worked out and really excited you're baking sourdough! Welcome to the sourdough club and thanks again for the sweet note! Sara