How to Shape Bread Dough — Loaves, Boules & Rolls

Step-by-step shaping techniques: **Sandwich Loaf:** 1. Pat dough into a rectangle, width matching pan length 2. Fold top third down, bottom third up (like a letter) 3. Pinch seam closed 4. Place seam-side down in greased pan 5. Tuck ends under **Round Boule:** 1. On an unfloured surface, cup the dough with both hands 2. Drag it toward you while tucking the bottom under 3. Rotate 90° and repeat 4. Create surface tension — the top should feel taut 5. Place seam-side up in a floured banneton to proof **Baguette:** 1. Pat into a rectangle 2. Fold top edge to center, press to seal 3. Fold again to the bottom edge, seal 4. Roll gently with palms, working outward to taper the ends 5. Target 14–16 inches long **Dinner Rolls:** 1. Divide dough into equal pieces (use a scale) 2. Cup each piece under your palm 3. Move your hand in a circular motion against the counter 4. The friction creates a smooth, round ball **Baker Thomas's Tip:** Shaping is all about surface tension. A tightly shaped loaf holds its shape during the final rise and baking. Loose shaping = flat, spread-out bread.