Welcome to The Leviette Method.
Chapter 3: Preparing to Bake

Shaping & Building Tension

Complete & Continue Next Lesson Learn More

The Purpose of Shaping

Shaping is more than aesthetics—it’s about preparing your dough for its final rise and bake. This step strengthens the dough’s outer skin, encourages upward expansion, and defines the loaf’s identity—whether a rustic round boule or a refined oval batard.

You are not forcing the dough into shape—you are coaxing it into readiness, gently guiding its energy inward so it can rise with grace.

What Is Dough Tension, and Why Does It Matter?

Tension refers to the tightness of the dough’s surface. A properly shaped loaf has just enough surface tension to hold its structure, capture gas during the final proof, and bloom beautifully in the oven when scored.

Too little tension, and your loaf will spread or flatten. Too much, and the skin may tear or resist rising.

Shaping Tools You’ll Need

  • Lightly floured surface

  • Bench knife or dough scraper

  • Proofing basket (banneton) or a bowl lined with a floured towel

  • Rice flour (to prevent sticking during proofing)

Basic Shaping Steps (Boule or Batard)

Step 1: Pre-shape (Optional but Recommended)

After bulk fermentation, turn your dough out onto a lightly floured surface. Gently fold the edges into the center to form a loose round or oval.

  • Let the dough rest uncovered for 15–30 minutes

  • This relaxes the gluten and prepares the dough for final shaping

Like letting fabric settle before sewing, the pre-shape smooths the way for more precise shaping later.

Step 2: Final Shaping

For a Round Boule:

  1. Lightly flour your hands and the bench knife.

  2. Flip the dough over so the smooth side faces down.

  3. Gently stretch the sides out and fold them into the center (like wrapping a parcel).

  4. Flip the dough seam-side down.

  5. Use both hands to gently rotate and pull the dough toward you along the bench surface, tightening the skin.

For an Oval Batard:

  1. With the dough smooth-side down, gently flatten into a rectangle.

  2. Fold the top third down and press gently.

  3. Fold the bottom third up and press again.

  4. Fold lengthwise like a letter and seal the seam.

  5. Roll gently to elongate and build surface tension.

How to Know If You’ve Built Enough Tension

  • The dough feels smooth and slightly taut

  • The surface holds its shape without slumping

  • You can pick it up easily without it sagging through your fingers

You’re aiming for confident but not tight—like tying a ribbon with gentle firmness, not a tug-of-war.

Tips for Success

  • Avoid using too much flour—it can prevent the dough from gripping the surface and building tension

  • If the dough tears while shaping, let it rest for 10 minutes and try again

  • Use short, deliberate movements; don’t rush

  • Practice makes perfect—shaping is a skill that improves with every loaf

Place into Proofing Basket

Lightly dust your proofing basket with rice flour (it sticks less than regular flour). Place the shaped dough seam-side up, as it will be flipped before baking.

  • Cover with your Leviette bowl cover, a cloth, tea towel or plastic wrap

  • Proceed to final proof (at room temperature or in the fridge overnight)

Final Thought

Shaping is the moment where technique meets instinct. It is where your loaf begins to take on personality, preparing to bloom in the oven’s heat. Every gentle fold and turn lays the groundwork for the magic to come.

A beautifully shaped loaf doesn’t just rise—it expresses care, intention, and the quiet pride of the baker’s hands.

  • Building tension means gently tightening the dough’s outer surface so it holds its shape and traps gas during the final rise. This helps the loaf rise upward (not outward) and creates a beautiful oven spring and bloom when baked.

  • It may be slightly over-fermented or under-developed. Try doing an extra round of stretch & folds during bulk next time. You can also let the dough rest for 15 minutes after pre-shaping—this relaxes the gluten and makes final shaping easier.

  • Pre-shaping isn’t required, but it’s highly recommended—especially for beginners. It helps gently organize the dough into a round or oval shape, making final shaping more consistent and less stressful.

  • A boule is a round loaf, shaped like a ball, while a batard is oval, shaped more like a football. The technique is similar, but the shaping folds and final form differ slightly. Leviétte’s kit includes both a round and oval banneton so you can try both.

  • Your shaped dough should feel smooth, gently taut, and spring back slightly when touched. It should hold its shape when lifted and not sag or spread on the counter. A lightly floured bench helps with clean, confident shaping.

  • Not at all. It simply means the dough may be slightly overproofed or handled a little too firmly. Let it rest for 10–15 minutes, reshape gently, and continue. Your loaf will still be delicious.