1.6M views 8 years ago. My method for shaping bread dough into a round shape, also called a boule.In this video, I show my approach for shaping a boule when the dough is strong and Essentially, it is measuring the hand that will do the holding. Generally, the range will be anywhere from 71-80mm, though that can change depending on the person. Sizes can also depend on preference. Though a player has larger hands, for instance, they may prefer something a little smaller to increase grip and accuracy. Shaping A Boule. The next day, punch down the dough, turn the dough onto a clean and lightly floured work surface. Shape it into a round shape, by spinning it towards you and pulling against the counter. Turn over and pull the edges into the center pinching together. This creates tension which gives you a springier final loaf. No-Knead Rolls. Grease a 9-inch round cake pan. Remove a 1 1/2-pound hunk of dough. On a floured surface, divide dough into eight pieces. With floured hands, shape into balls the size of small plums. Place in pan; cover loosely. Let rest 40 to 60 minutes. Combine 1 egg with 1 tablespoon water. Just before baking, brush rolls with egg wash.
It's a comforting shape and one that's easy for new bread bakers to master before they dabble in oblong loaves or baguettes. It's also a go-to shape that pro bakers return to time and time again—after all, bread shaped into a boule has a more rustic feel, like a loaf made for sharing.
The oval shape also better accommodates whole chickens, ducks and turkeys better. The pot naturally mirrors the shape of these cuts, and allows plenty of room for air to circulate around the meat for even cooking and crispy golden brown exteriors. Also, if you bake bread at home you might find that you prefer the oval shape over the round as well.
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    • how to shape a boule