Preshaping bread dough: How to set the stage for successful shaping

In the typical life cycle of baking bread, there’s a point where your dough must be transformed into its final shape. But right before that, there’s an often overlooked yet equally important step: preshaping bread dough.

Preshaping is precisely what it sounds like; it sets the stage for successful final shaping — and there are many approaches a baker can take. Some people like to pull the dough together tightly and let it rest with the seam facing up. Others gently gather the dough and let it rest seam-side-down for a uniformly smooth surface on top.

Ultimately, the approach is up to the baker. Let’s walk through several considerations that can influence how you preshape your dough.

Preshaping Bread Dough via @kingarthurflourWhat does preshaping do?

Most bread recipes call for enough dough to make multiple loaves, but it can be challenging to divide up a large mass into perfectly sized pieces on the first try. Typically I’m left with lumps of different shapes and sizes — not to mention the small scraps I slice off the larger mounds and stick onto the smaller ones.

To facilitate the final shaping of these unruly forms, I perform a preshape step to bring some measure of uniformity to the pieces. This way, when we begin final shaping of our dough — whether it be a boule, baguette, or anything else — we’re starting from a consistent and orderly structure.

Preshaping also gives us an extra chance to add strength to our dough. If your divided dough feels a little loose or slack, you can give it a slightly tighter preshape. This simple act can add much-needed strength and structure to a dough that might otherwise prove tricky to shape.

Further, if the dough is especially weak, possibly from undermixing or overhydration, you can perform a second preshape step to bring more structure to the dough before shaping. This ensures your dough will rise high and make it less likely to collapse or spread.Preshaping Bread Dough via @kingarthurflour While preshaping is not strictly mandatory, it does provide an opportunity to check in with your dough, to assess its strength and fermentation activity. It sets the stage for a more streamlined shaping step.

I prefer to take a very gentle approach to preshaping, and my method differs from the one used by King Arthur Flour’s Baking School, and on their Complete Guide to Sourdough Baking. As is the case with many steps in baking, there’s no one right way to do something; it depends on your preference and what you’re comfortable with.

I’ve refined this method through my own testing and find it effectively organizes and strengthens the dough without being too aggressive. However, it’s important to make the call in the moment: Is the dough a little on the weak side? If so, preshape it with more strength and order. Conversely, if the dough is plenty strong, a really light hand will suffice.

In addition, think about how soon after preshaping you want to do your final shaping. If the interval between preshape and shape is short, then preshape gently. If it’s longer, preshape more assertively.

Learn to bring order and consistency to your shaped bread dough with these preshaping techniques. Click To Tweet

How to use a bench knife

In performing a preshape, I rely heavily on my bench knife and lightly floured hands. The bench knife pushes the dough toward my bare hand which is used to guide and tuck the dough under.

Preshaping Bread Dough via @kingarthurflourI prefer to keep a shallow angle between the bench knife and the work surface, as seen above. The higher the angle, the more tension and strength you’ll add to the dough. I find a shallow angle allows me to push and pull the dough a little more without over-tightening.

Steps for preshaping bread dough

The goal for preshaping is to take each piece and form it into a loosely round shape with just enough tension on the outside. The round should hold its shape on the work surface but not be preshaped so tight that the “skin” on the outside begins to tear. Stop preshaping when you notice the top is smooth without creases and is relatively uniform all around — if you’re too aggressive with preshaping you’ll end up with a denser loaf of bread.

Turn your dough out onto a lightly floured work surface. Then, dust the top of the dough with flour and divide it into pieces scaled to your desired dough weight.

Preshaping Bread Dough via @kingarthurflour

Push the blade against the dough, and as you push, turn it slightly down across your work surface. Both of your hands work in unison: your empty hand tucks the dough under as you push the blade into the dough. The motion is quick and gentle; I then remove my blade and hand from the dough as soon as it comes to rest on the work surface.Preshaping Bread Dough via @kingarthurflour Repeat this motion with your blade and hand over and over, gently rotating the dough each time. You’ll notice with each pass that the dough tightens more as it snags the dry work surface and you scoot it along. This tightening will be visible on the outside of the dough as its skin stretches slightly and becomes taut.

Preshaping Bread Dough via @kingarthurflourContinue with these motions until the dough is in a loose, round shape. There should be no visible seams or bulging sides. If there are, continue to gently round the dough and smooth the surface. The key is to find that balance between just enough tension and not enough.

After you’ve preshaped all of your dough pieces, let them rest on the bench before shaping.

Before final shaping: bench rest

If you were to shape your dough immediately after preshaping, it would be too tight and it could tear. When you give your dough time to rest, in what’s called the “bench rest,” you give it time to relax and spread. This returns extensibility to the uniform pieces, allowing us to manipulate them into their final shape.Preshaping Bread Dough via @kingarthurflour

Generally, a bench rest can range from 10 to 45 minutes. The length depends on how firm and how tightly you’ve preshaped your dough. The tighter the preshape, the longer the bench rest before it relaxes sufficiently.

If you find your dough quickly spreads, cut the bench rest short. Then, either perform a second preshape step or proceed with final shaping straightaway.

Conversely, if your dough resists shaping, consider giving it more time to rest and relax.Preshaping Bread Dough via @kingarthurflour As with most aspects of baking, preshaping takes practice and careful attention. If you watch carefully, we can see how each movement imparts order to pieces that were once shaggy bits. This paves the way for a more successful shaping and increased baking consistency.

What’s the best way to work on your preshape? Find a bulletproof bread recipe, double the ingredients, and get practicing. There’s no substitute for building up the confidence and intuition that comes with repeated training.

Head over to the King Arthur sourdough guide for a deeper look at each step of baking, including a video of an alternate preshaping approach.

Happy baking!

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. KLin

    ‘Though I’ve been baking high-hydration, slack-doughed yeast breads for some time, it’s relatively recently I’ve started pre-shaping the dough. This posting gave me a new technique to do that (the video is really helpful); and also let me know my “bench rest” time had been much too short. That’s why, despite pre-shaping, I was fighting un-relaxed gluten and ending up with batards, when what I wanted was baguettes (such a problem!). Thank you for this useful posting.

  2. Clee

    I agree with Eugene! I’ve been baking bread for 30+ years. I never leave comments but this deserves one. This is a ridiculous article. Also, the loaves pictured are sad, sad looking. I’ve never used a bench scraper when baking bread. My dough ends up looking as uniform, smooth and soft as a baby’s bottom. Just make sure your working surface has been dusted with the right amount of flour. Also, watch a “Cooks Illustrated” video.

    1. Martha

      Clee…I agree with you. In fact, “smooth and soft as a baby’s bottom” is exactly how I know my dough is perfect!

  3. Susie Q

    I definitely needed a video to grasp the instructions, and appreciated finding the link to it in the comments (perhaps you might add that link to the original post, so those who don’t scroll though comments can find it?).
    It looks to me as though this advice is for a very wet, loose ‘dough’ – shaping a wet mass into a nice looking round is very difficult, and this is worth trying for that kind of dough.

  4. Eugene Sedita

    This is undoubtedly the most baloney, long winded explanation of basically nothing. I’ll stick with King Arthur’s Flour’s tips and observations.
    Think of something else. Yikes!

  5. Olivia Morrissette

    I’m so glad this topic was listed in an email yesterday! Since I’ve always struggled with shaping yeast-dough loaves, this preshaping procedure–which, incredibly, I’ve never heard of before–should help me a lot. If uniform density throughout the dough is what we’re after, then I can see the efficacy of working it with a bench knife and a hand. The bench knife gives you a clean pick-up for lifting and rotating, while your hand interprets the feel of the dough so you can make adjustments. It isn’t anything I expect to “get” the first time around. Or the second.

    Right now I’m making Sharon’s Whole Grain Dinner Rolls & Bread, so later today I’ll try Maurizio’s method first.

  6. PJ Campbell

    As a long-time bread baker, I love reading about and trying new methods. However, after reading this post several times and thinking about it, I simply could not understand a really good reason for this procedure. (To facilitate the final shaping of “unruly forms”??) As others stated, the directions are not clear and the photos don’t help much. Why not show the “final” shaping so that the preshaping benefits (if they exist) become clear? In short, the writer of this post obviously likes adding this step, but has explained it poorly. I just can’t see extending the time, effort and handling used for baking bread for such vague reasons.

    1. Susan Reid

      Hi, PJ. Preshaping is standard practice in most bakeries for a lot of reasons. If you’re dividing a large batch of dough, it’s a frequent occurrence that you’ll have bits of dough added to larger chunks to get all of the loaves a consistent weight. This can make for a lumpy, uneven texture in the finished loaf if the dough isn’t given a little extra bench rest to reabsorb the pieces and even out. That’s what Maurizio is referring to when he says “unruly forms”. Second, dividing the dough tightens the gluten at the point where it’s been cut. Preshaping with its attendant bench rest makes the tension in the dough more uniform, and the rest allows the gluten to relax enough to allow for better results when it comes to shaping the final loaf. It might help of you check out Maurizio’s video on Instagram, where you can see the process in action. Next time you’re baking enough dough for more than one loaf, try preshaping one and not the other, then compare the crumb structures after baking. You might convince yourself! Susan

    1. The Baker's Hotline

      Judy, we like to cover ours lightly with plastic wrap for a cleaner and less permeable barrier. Happy baking! Kat@KAF

    1. The Baker's Hotline

      Lindsay, this is a bit different from the technique we teach here in our baking school and in our online classes, but you should feel free to reach out to Maurizio with any questions you have about his pre-shaping technique! You can find his contact form here. Happy baking! Kat@KAF

  7. Suzanne

    This may be a silly question, but I noticed air bubbles right under the surface – especially the picture with 5 loaves. Should I try to eliminate those or is it ok to just leave them in for the final rise?

    1. The Baker's Hotline

      Hi Suzanne! The only reason you’d want to pop the bubbles is if you don’t want to risk having the appearance of air bubbles on your final loaf. They don’t do any harm though. Annabelle@KAF

  8. Kristy

    I want to give this a try but I’m not sure I really understand this part of the instructions: “Push the blade against the dough, and as you push, turn it slightly down across your work surface. Both of your hands work in unison: your empty hand tucks the dough under as you push the blade into the dough.” I would love to see a video explaining this. I’m one of those who has to see something being done before it really clicks for me. 🙂

    1. The Baker's Hotline

      Hi Kristy! We don’t have a video of this technique, but it will be easiest described over the phone, so we encourage you to reach out to our free and friendly Baker’s Hotline staff at 855-371-BAKE (2253). Annabelle@KAF

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