A boule is a round, free-form loaf of bread. The word comes from the French term for “ball,” which describes its distinctive shape. This traditional form is one of the oldest and most versatile in artisan bread baking.
Characteristics of a Boule
The boule shape encourages even baking and a balanced crumb structure. Its rounded form supports good oven spring, helping the loaf rise upwards rather than outwards. This makes it particularly well-suited to sourdough, where structure and strength are vital.
Baking a boule in a Dutch oven or cloche traps steam, allowing the crust to develop slowly and evenly. This results in a caramelised, crisp outer layer with a soft, open crumb inside.
Shaping a Boule
Shaping a boule involves creating surface tension by gently folding and rounding the dough. This step helps the loaf maintain its structure during bench rest and final proofing. Many bakers place the dough seam-side up in a banneton to support the shape during fermentation.
At The Sourdough School, students learn shaping techniques as part of our 3-Day Introduction to Sourdough Workshops. We also explore how different flours, such as our Botanical Blend Flour, influence dough behaviour and shaping outcomes. Making a boule at home can be a rewarding way to develop confidence in dough handling. It pairs especially well with high-hydration doughs and slow fermentation
