Here’s a method that’s easier for beginners. Place ball of dough on lightly floured countertop and pat into rough disk. Pull edges of disk in toward center 4 or 5 times, working around circumference. Gather and pinch corners of folds together to form sack shape. Turn dough on its side so that "tail" of sack points right (or left, if you are 1. You could approach this by using an isoparametric mapping. Say the quadrilateral object is said to be in a x 1 − y 1 coordinate frame, while the rectangle is in a new x 2 − y 2 frame. What you can do is find x 1 = x 1 ( x 2, y 2) and y 1 = y 1 ( x 2, y 2) using an interpolation-based mapping. What is boule bread? Boule bread history goes back much further than batard history, and it’s possibly one of the most popular of all bread shapes. The word boule literally means ball in French. One look at this big, round loaf and it’s not hard to see how it got its name. The same bread shape is also called a cob in some places like the UK. Pre-shape. Step 1: At the end of bulk fermentation, turn bread dough out on a well-floured surface. Flip the dough over (divide if needed). Step 2: Tuck a bench knife or the blade of your palms on the bottom of the dough and round it into a taut ball. Let dough rest covered with a tea towel on your bench for 15 minutes. Tip #4: Be gentle while shaping. As with kneading, shaping also improves with a new approach. Using a heavy hand to compress the dough, adding muscle to the mix, is best saved for shaping firmer doughs. Here, a gentler approach is better, applying only the pressure required to seal a seam. Line a medium (9-inch diameter) bowl with a large piece of parchment paper that goes up sides bowl; flour parchment. Gently lift and place dough, seam side down, into prepared bowl. Cover with plastic wrap and let stand in a draft-free warm place until doubled in size, 1 to 2 hours. Preheat oven to 500°F. About 20 minutes before baking, place When I learned to (1) shape my dough with the proper tension AND (2) score the dough at a shallow angle, that’s when I started achieving the perfect “ear” every single time. Video. In this video I explain exactly how to shape your dough with proper tension and score your dough at a shallow angle in order to get a good “ear” on your loaf. Such a common problem! Bread doughs that like to spread themselves all over the tray, instead of proving up tall and proud. It is all down to shaping technique, building tension across the top of the dough to hold it in place. Here's how it's done. 24: How to stop your dough from spreading out flat! ZxiWase.