My simple method for shaping a round loaf
There are lots of ways to shape a sourdough loaf. This is the method I use because it's simple, gentle, and works well for everyday home baking.
Step 1: Turn your dough out
Lightly flour your bench if needed and gently turn your dough out.
Try to keep as much of the air in the dough as you can.
Step 2: Fold the edges into the middle
Starting at the top of your dough, gently fold one edge into the centre.
Turn the dough slightly and repeat, working your way all the way around until you've folded all the edges into the middle.
When you finish, it should look a little like a star, with each fold meeting in the centre.
Don't worry if it isn't perfect. You're simply building strength into the dough.
Step 3: Roll the dough over itself
Carefully roll the dough over so the smooth side is now facing up and all of your folds are underneath.
At this stage, your dough should already be holding a nice round shape.
Step 4: Build the surface tension
Using your hands, gently rotate the dough against the bench in small circular movements.
As it moves across the bench, the outside of the dough naturally tightens and becomes smoother.
You'll feel the dough begin to hold itself together.
Stop once you have a smooth, rounded loaf with some gentle tension.
There's no need to keep tightening it. More isn't always better.
What you're aiming for
Your shaped dough should:
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hold a nice round shape
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have a smooth surface
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feel supported without feeling tight
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still contain plenty of air
Remember, shaping is about giving your dough enough structure for its final proof—not making it look perfect.