Shaping a Boule: three ways to shape a round loaf

A rustic, round loaf of crunchy bread — there’s something comforting about this simple shape, isn’t there? This is usually the starting point for most: you first learn to shape a round, then maybe dabble in oblong loaves, perhaps a baguette or two. But there’s always the humble boule, a round loaf you return to as a go-to shaping technique. Of course there are many ways to experiment when shaping dough — some more elaborate, involved, and intricate — but a shaping a boule should always have a place in a baker’s toolkit.

At first glance, it’s obvious that shaping is used to impart a certain look and aesthetic to a dough. However, it’s more than that: it dictates how we slice, eat and, ultimately, share the bread we bake. Starting with the same dough, we can create drastically different results simply by shaping it differently.

I find bread shaped as a boule typically has a more rustic feel, with the intention that it’s to be cut in half or into quarters, then further sliced; or simply left whole and placed on the dinner table. Tearing by hand is acceptable, encouraged: a bread for sharing.

A boule can also lend itself to decorative scoring techniques as the spacious surface is the perfect canvas to get creative and more intricate. It’s a versatile way to shape, and the bread can ultimately be taken in the desired direction of the baker.Shaping a Boule via @kingarthurflourAs with most things in baking, there are countless ways to shape a boule, but below are three of my most used and most effective.

Learn to shape a rustic boule with these three straightforward bread shaping techniques. Click To Tweet

General shaping principles

As usual, it’s important to prevent your hands from sticking excessively to the dough as you’re shaping. Use just enough flour on your hands to keep them from sticking but avoid using too much, as this can incorporate unwanted raw flour into the dough. If your hands do begin to stick, slide them along the bench (work surface) to gather a dusting of flour.

Just as the amount of flour on your hands is important, so too is the flour on the bench. The key to shaping a boule, using each of the following methods, is to rely on the bench to slightly tug on the dough as you drag it across. If you use too much flour the dough will slide too easily, never able to develop sufficient tension.Shaping a Boule via @kingarthurflourFinally, the surface of the dough should not tear when shaping. This tearing can be caused by too short of a bench rest or by handling too forcefully. If the dough does begin to tear, use a lighter hand when pushing, pulling, and folding the dough.

Each of the methods below starts with a pre-shaped and rested round of dough. Sufficient bench rest is important: it should be long enough to allow the dough to relax after pre-shaping. The tighter the pre-shape the longer the bench rest, but typically 20 to 30 minutes is sufficient. If the dough isn’t relaxed adequately it will resist stretching and folding, and may even tear.

Shaping a boule: envelope fold

This straightforward approach is always my first choice when shaping a boule. The essence of this technique is to fold the pre-shaped round to resemble an envelope. Then, you’ll flip the envelope over and use two hands to drag the dough and create tension as the dough slightly sticks to the bench.Shaping a Boule via @kingarthurflourLightly flour the bench and flip over the pre-shaped round of dough. As shown top-left, above, fold the bottom of the circle up to the middle. Then, fold the left side up and over about two-thirds toward the right, the right side up and over two-thirds toward the left. Finally, fold the top down to about the middle.

After you’ve folded the top down, flip the dough over so the seams are now on the bench. Using both hands, which remain in contact with the bench, cup the side of the dough farthest from you and gently drag the dough down towards your body. The dough should slightly stick to the bench and, using the area from each pinky to the base of the hand, the dough should be gently tucked under the mass.Shaping a Boule via @kingarthurflourThis dragging will create tension on the outside of the dough, as seen above. Rotate the dough using both hands and perform another gentle drag towards your body. Continue rotating and dragging until the dough is sufficiently taut and uniformly round.

Using a bench knife, gently transfer the shaped round to a proofing basket, seam side up, for the final rise.

Shaping a boule: two-hand push

This method is similar to the one outlined by Jeffrey Hamelman in his book Bread. It relies on gentle folds of the pre-shaped dough, finishing with two hands pushing the dough around in a circle to impart tension and structure. The key element when pushing the dough around is to use the area on the outside of each hand, between the tip of the pinky and base of the palm, to push the dough lightly against the bench to create tension.Shaping a Boule via @kingarthurflour

Lightly dust the bench with flour and flip the pre-shaped round onto the flour. Grab the bottom of the dough with two hands and fold it up in half. Then, using both hands with thumbs pointing up, pick up the dough at one side and gently fold it over, about in half, with the seam of the dough facing away from you. As you fold it over also gently pull the dough toward you, tightening the outside skin.

Repeat this pickup-and-tuck a few more times, with a quarter rotation each time, until the dough is gathered up. Then, let the loose round rest in front of you with the seam down on the bench.

Place two hands over the dough so your thumbs are close to each other and your hands and fingers encase the dough. Move your hands together in a circular motion, pushing the dough with one hand toward the other as it’s tightened between your hand and the bench.Shaping a Boule via @kingarthurflour

The picture above shows a slightly exaggerated depiction of the area where the pinky and palm impart tension on the dough during these circular motions. First, my right hand pushes the dough towards my left. Then, the left reciprocates and pushes back to the right to complete the circle motion. The outside of your pushing hand should be kept in contact with the bench, and it’s in this pinched area that the dough tightens.Shaping a Boule via @kingarthurflourContinue this circular motion until you form the dough into a uniform, taut ball. Using a bench knife, transfer the dough to a proofing basket, seam side up, for the final rise.

Shaping a boule: gather up

While this method may seem similar to the envelope fold, I find it’s able to add more structure to a dough. If the dough is overly slack, you can continue to gather the corners over and over to add more strength.Shaping a Boule via @kingarthurflourLightly flour the bench and flip the rested and pre-shaped round onto the flour. Grab one side with the left hand and gather it up to the center (top left, above). Grab the opposite side with the right hand and fold it up and over to the center. Continue these motions with the other two sides until the dough is gathered up into a nice package. If the dough needs more strength continue to grab the newly formed corners and gather them into the middle. If the dough feels strong enough, stop after the first four. Shaping a Boule via @kingarthurflour

After you’ve gathered the corners, flip the dough over so the seam is facing down. Next, using the same technique as the envelope fold, finish by lightly dragging the dough against the bench until taut.

Due to the structure imparted by gathering the corners, this dough rarely needs more than one or two tightening drags.Shaping a Boule via @kingarthurflourUsing a bench knife, gently transfer the shaped round to a proofing basket, seam side up, for the final rise.Shaping a Boule via @kingarthurflourEach of these methods presents a slightly different take on shaping a round loaf. While I’m partial to the straightforward envelope fold, give a new method a try next time you’re making a boule. With practice, you’ll eventually settle on your favorite — and practice does make perfect!

For a detailed look at scoring dough similar to the boules shown here, see my post on scoring bread dough.

Maurizio Leo

Maurizio is an engineer-turned-baker who bakes from his home kitchen in Albuquerque, NM. He bakes, writes and photographs for his blog, The Perfect Loaf, which focuses on naturally leavened sourdough bread. Maurizio's passion for baking ensures his hands are in dough just about every day.


  1. James D. Roberts

    2 Questions from Texas: What can one use, if one doesn’t have “proofing basket,” to form the boule on the final rise, and how does one transfer the boule in the proofing basket to the clouche without screwing it up?

    1. The Baker's Hotline

      Hi there, James! If you don’t have a proofing basket, you can use a bowl that is appropriately sized (about 9″ in diameter) that has been lined with a well-floured linen towel. Then when it comes time to transfer the shaped and risen boule to the cloche, just gently turn the boule out onto a piece of parchment! The loaf can then be scored and the parchment used to transfer the loaf from the counter onto the base of the cloche. We hope this helps and happy baking! Morgan@KAF

  2. Dixie

    Why do you put it seam-side up? Is the seam-side the side you score after the final rise, just before baking? I would’ve thought it would’ve been the other, smoothest side.

    1. The Baker's Hotline

      Great question, Dixie. We let the loaves rise seem side up so when you flip it out of the basket, you’re let with the smooth top that’s easy to score. Annabelle@KAF

  3. Antoinette Truglio Martin

    My grandmother learned to bake bread from, in her words, “the Jewish baker on the corner”. She grew up on Mott Street in the early 1900s. She baked the most delicious rolls and boula breads. I am writing a story about her early life in the tenements, but unfortunately, she had passed and I am scrambling for details on the bread baking during that time. Would you be able to help me find information? You can contact me via email. Thank you.

    1. The Baker's Hotline

      Hi Antoinette! Our friendly Customer Service team would be happy to assist you. Please feel free to reach out to them either by phone at 855-371-BAKE (2253) or by email through our website. We look forward to hearing from you! Annabelle@KAF

  4. Dom Cassone

    When I was a kid, I learned a wonderful one handed method from and old Italian man that worked in my father’s Italian bread bakery. I’ll try to explain it, but that will not be easy.

    Take the weighed out and risen dough and fold it over front to back and push with the heel of your hand. This will tighten up the dough and release some of the air (CO2) from the risen dough.

    Turn the dough 90 degrees and do the same procedure again. Continue until most all the air (CO2) is out of the bread and the top of the ball has a smooth surface.

    Then, using the heel of your hand roll the bottom of the ball away from you, while at the same time rising your wrist as you push the dough ball. This will seal the bottom of the ball and make a tight surface on the ball.

    If you do not want a totally round ball, you can flatten it out a little once the dough has relaxed for a few minutes.

    Hope this was at least a little clear.

    1. PJ Hamel

      Thanks so much for sharing, Dom; this sounds like a method we teach here at our King Arthur Flour Baking School. It does indeed work very well. :)PJH@KAF

  5. Mary Ormerod

    I am thoroughly enjoying making recipes from this site. Yesterday I made the Japanese Milk Rolls, and they were just delicious. Still in the ‘new’ stage of the sourdough starter etc, but it is a work in progress, but have enjoyed the Classic Challah, Scali, and plan to continue with more varieties. Keep the recipes coming – have even got the local library ladies eating the samples.

    Many thanks

  6. Daniel C Kline

    Thank you for the various tips. I’ve been focused on Boules for a while and have just recently achieved what I consider excellent results. I have used a technique a little modified from the envelope method which allows me to add more structure. I lightly moisten the flattened dough at about the 2/3 line with water or some times a dilute sourdough starter solution. Then, being careful not to pull to hard and tear the gluten, I stretch the far edge away from me and then fold it back and gently knuckle the edge into the dampened part of the dough. (I think this helps incorporate the raw flour into the dough and keeps the interior of the loaf as moist as possible while allowing me to build a nice crust that allows me to work with the wet dough) I continue this process for all four sides and repeat if the dough has become too slack. After building the surface of the boule, I tension the loaf by pushing it against the counter surface and against my other hand while gently rotating the boule and coaxing the far edge under the loaf until I get a nice round ball. I then transfer the ball to the proofing basket, flipping it seam side up and moisten any of the seams that have picked up raw flour. The result is an almost explosive rise and spring and wonderful crumb.

    I wish I could include a picture.

    1. PJ Hamel

      A picture would be nice, Daniel, but you also did a great job simply explaining your method with words. Thanks, much appreciated! PJH@KAF

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