Fundamentals of shaping loaves and rolls
Shaping is key to getting good oven spring, even crumb structure, and attractive finished bread. The goal is to create surface tension on the outside of the dough so it holds its shape and traps gas bubbles. Shaping differs by loaf type, but basic principles—gentle handling, creating tension, and consistent sizing—apply across the board.
Shaping steps for a basic loaf (pan or freeform):
- Degas gently: Press the dough lightly to release large gas pockets without flattening completely.
- Pre-shape: Fold edges into the center to form a loose cylinder or ball, rest 10–20 minutes to relax the gluten.
- Final shape: For a batard/oval, flatten into a rectangle, fold into thirds, and roll tightly toward you, sealing the seam. For a boules/round, cup the dough and spin it on the counter to build tension.
- Proof seam-side down or up depending on recipe, then transfer seam-side up if scoring is needed.
Shaping rolls and buns:
- Divide the dough into equal portions using a scale or bench scraper.
- Cup each piece in your hand and rotate on the counter to form a smooth ball, pulling the dough toward the base to tighten the surface.
- For cloverleaf or Parker House rolls, roll each piece flat and tuck corners as directed.
Helpful tips:
- Use a light dusting of flour; too much will prevent seams from sticking.
- Keep dough slightly tacky to help seams adhere.
- Use a bench scraper to lift and move dough without tearing.
- Practice produces better tension and more consistent results.
With experience, shaping becomes intuitive. Start slow, watch how the dough reacts, and aim for even pieces—uniform size equals even baking.