Flavour & Fire
The Sourdough Journal
Shaping, Cold Proofing & Scoring
After fermentation comes one of the most satisfying parts of the entire sourdough process: giving the dough its final shape.
By this point, the dough has already done much of the work. Fermentation has developed flavour, built structure and filled the dough with tiny pockets of gas. When shaping, you are simply giving that living dough some direction and enough tension to hold its form as a loaf.
The dough can then be given its final proof, either at room temperature or in the refrigerator. A cold proof slows fermentation and gives you a little more freedom in the baking process.
Only when the loaf is ready to go into the oven do you score it. The cuts give the bread a controlled place to open as it meets the heat.
Together, these stages form the transition from fermented dough to bread.
Why Do We Shape Dough?
Well-fermented dough is soft, elastic and full of life. Without some form of shaping, it can easily spread as it continues to proof, particularly when the dough is highly hydrated or has developed less strength.
Shaping gives the dough structure and creates surface tension, helping it hold its form during the final proof and in the oven. It does not mean squeezing all the air out of the dough. Quite the opposite: the aim is to preserve as much of the work of fermentation as possible.
Think of it less as moulding a piece of dough and more as giving a little direction to what has already happened.
Pre-Shaping
Some loaves benefit from a gentle pre-shape before their final form. The dough is gathered into a loose shape and then left to rest for a short while, allowing the gluten to relax before the final shaping.
Pre-shaping can be particularly useful when dividing a larger batch of dough, or when the dough simply needs a little more organisation. This short rest is often called a bench rest.
How long it needs is less important than how the dough feels. As with so much in sourdough, the dough itself is often a better guide than the clock.
Choosing a Shape
There is no single shape that suits every sourdough loaf. The right choice depends on the dough, the amount of water it contains, the structure it has developed, your baking equipment and, of course, the kind of bread you want to make.
Boule
The boule is the classic round loaf and perhaps the most recognisable shape in sourdough baking. It is a natural choice for a first loaf and works particularly well in a round Dutch oven. Its compact shape also makes it relatively easy to build and maintain tension.
Bâtard
A bâtard is longer and more oval than a boule. It gives you longer slices and a different surface to work with when scoring. The shape suits an oval banneton and is a good choice when you want a little more length without moving all the way towards a baguette.
Baguette
Long and narrow, the baguette offers plenty of crust and a very different eating experience from a round loaf. It works beautifully for sharing, sandwiches or several smaller loaves made from the same dough.
Pan Loaf
With a pan loaf, the tin does some of the structural work for you. It supports the dough and keeps it in place as it bakes, making it a practical choice for everyday bread, regular slices and softer loaves. It can also be useful when the dough is not quite strong enough to hold a free-standing shape.
Focaccia
Focaccia is a reminder that sourdough does not always have to become a traditional loaf. The dough is gently spread into a tray, taking care not to lose the airy structure created during fermentation. From there, olive oil, salt and whatever else you choose to add become part of the story.
Which Shape Should You Choose?
There is no single shape that is best for every dough.
| If you want… | A good place to start |
|---|---|
| Your first sourdough loaf | Boule |
| A classic round loaf | Boule |
| Longer slices | Bâtard |
| A long, crusty loaf | Baguette |
| Everyday sandwich bread | Pan loaf |
| An airy tray bake | Focaccia |
Hydration plays a part too, but it is certainly not the only factor. Flour, gluten development, fermentation and dough strength all influence what a dough can comfortably become.
The best shape is usually the one that works with your dough rather than against it.
Which Shape Should You Choose?
For a first sourdough loaf, a boule is often the most straightforward choice. If you want longer slices, a bâtard may suit you better; for more crust, a baguette; and for everyday bread, a pan loaf.
But the shape should ultimately work with the dough. Hydration plays a part, but it is far from the only factor. The flour, gluten development, fermentation and overall strength of the dough all influence what it can comfortably support.
The best shape, then, is not necessarily the one you like the look of most. It is the one that works with the dough rather than against it.
Cold Proofing
After shaping, the loaf can continue to proof at room temperature or be placed in the refrigerator. A cold proof slows fermentation considerably without stopping it completely.
That gives you more than extra time. It gives you flexibility. You can shape the loaf in the evening and bake it the following morning, for example. The colder dough also becomes firmer, which can make it easier to turn out of the banneton, transfer to the oven and score cleanly.
The refrigerator is therefore not simply a way of slowing fermentation. It can also give the process a little more room in your day.
How Long Should a Cold Proof Last?
Eight to twelve hours, or simply overnight, are useful starting points. They are not fixed rules.
The dough does not know what time it is.
How quickly it continues to ferment depends on the temperature of your refrigerator, the activity of your starter, the flour you are using, the hydration of the dough and, perhaps most importantly, how far fermentation had already progressed before the dough went into the fridge.
So the more useful question is often not how many hours should the loaf spend in the refrigerator? but what state was the dough in when I put it there?
That distinction becomes easier to recognise the more loaves you bake.
Reading the Dough Before Baking
Just before baking, the dough should still hold its shape reasonably well while feeling lighter and more aerated than it did when you first shaped it. A dough that still feels very tight and heavy may need more fermentation. A dough that quickly spreads and seems unable to hold its shape may have gone too far, or may simply not have developed enough structure.
Very airy and delicate dough needs a gentle touch. At this stage, even a beautifully shaped loaf can still be carrying a problem from earlier in the process. Shaping can give dough structure, but it cannot repair fermentation that has gone too far or not far enough.
Learning to read the dough therefore becomes more useful than following a single fixed timetable.
Scoring
Scoring happens only when the loaf is ready to go into the oven. As the dough heats up, the gases inside it expand rapidly while the crust begins to set. This creates oven spring: that final burst of expansion that happens in the early stages of baking.
A score gives that expansion a controlled direction. Without one, the loaf will find its own weak point, which can leave the crust bursting unexpectedly somewhere along the side.
The cut itself does not have to be complicated. A single long score, a simple cross on a boule or a few smaller cuts can be enough. Decorative patterns can be beautiful, but their function comes first.
The shape of the loaf also influences the score. A boule invites a different cut from a bâtard, while a baguette has its own rhythm of overlapping scores.
The precise technique deserves an article of its own. For now, the important idea is simple: you are not merely cutting the bread. You are deciding where it will open.
You give it a name, feed it, watch it grow. Before long, it feels less like an ingredient and more like something you care for.
Continue your journey
ShapingWhere dough takes its shape. The moment when you turn a lump of dough into something that begins to look like bread.DividingIf you are making more than one loaf, divide the dough first. As a rough guide, 500 grams of flour will give you enough dough for one loaf. If you’re making rolls, divide the dough into smaller portions.The First ShapeLightly dust your work surface with flour. Place the dough on it and use your hands or a dough scraper to shape it into a rough round or oval — not the final shape yet, just a loose first structure.Cover and let it rest for 15–30 minutes. The dough relaxes during this time, making the final shaping easier.Building TensionThis is the heart of shaping: you create a “skin” around the outside of the dough, a smooth, slightly taut surface that helps the loaf hold its shape during the final proof and in the oven.Take the edges of the dough and fold them towards the centre. Turn the dough over so the seam is facing down on the work surface.Cup the dough gently with both hands and pull it towards you across the work surface. The friction between the dough and the surface creates tension. Turn the dough and pull again.Repeat this a few times, until the dough feels firm and the outer surface looks smooth and slightly taut.Be careful not to pull too hard. The goal is to build tension, not to tear apart the structure you have just created.Into the BannetonPlace the dough seam-side up in a well-floured banneton or proofing basket.Rice flour works particularly well here — it sticks less than wheat flour and helps keep the dough from adhering to the basket, even after a full night in the refrigerator.Why use a banneton? Its shape supports the dough during the cold proof, while the rattan or cane allows a small amount of excess moisture to escape, helping develop a better crust structure.What If It Goes Wrong?Dough that sticks to the banneton, or loses some of its shape when you turn it out, doesn’t have to be a disaster.Gently loosen it and carry on. Even a loaf that isn’t perfectly shaped will usually still bake well.See also Common Mistakes for the things that can go wrong during shaping — and how to prevent them next time.Part of The Baking Process.Continue reading: Scoring · Cold Proof · Bulk Fermentation