Step-by-step sourdough shaping technique for light, airy loaves with great oven spring

If you’ve ever wondered why your sourdough bread spreads flat instead of rising tall, chances are it’s all in the shaping.

Learning how to shape sourdough bread properly is one of the most important skills a home baker can master. It’s the secret to that beautiful round loaf, that open crumb, and that proud moment when it comes out of the oven just right.

In this post, I’ll walk you through exactly how to shape sourdough bread, step-by-step, with easy instructions and images. Whether you're brand new or just looking to improve your technique, this guide is designed to help you shape sourdough with confidence and consistency.

Why Shaping Your Sourdough Dough Matters

Proper sourdough shaping gives your loaf:

• Structure and support during its final rise

• Tension on the surface to encourage a tall, round bake

• An even, open crumb with fewer dense spots

• Better oven spring and crust during baking

If you’ve been struggling with flat sourdough or inconsistent results, learning this shaping method can transform your bakes.

🔁 Step 1: Pre-shape the dough

(How to round your sourdough using a bench scraper and hands like a pro)

After your bulk fermentation is complete, the first step in shaping sourdough bread is called the pre-shape. This is where we gently guide the dough into a round shape to build surface tension and prepare it for its final shaping.

🛠️ What you’ll need:

• A very lightly floured bench top with white rice flour (or any gluten-free flour) don’t over-flour or the dough will slide too much!

• A bench scraper (ideally with a curved edge)

• Your rested dough after bulk ferment

Shaping with your bench scraper

1. Position your bench scraper:
   Hold the scraper so the curved edge stays in contact with the bench the entire time, this gives you better control and less tearing.

2. Start at 6 o’clock:
   Imagine your dough is sitting in the middle of a clock face. If you’re right-handed, place your bench scraper at the 6 o’clock position (bottom of the dough).

3. Slide under the dough, anti-clockwise:
   Gently slide the scraper under the dough, keeping the curved edge anchored to the bench. Move anti-clockwise until you reach the 12 o’clock position.

   👉 Left-handed bakers: Do the same, but slide clockwise inst

   

      4. Push the dough toward your body:
          Once you reach 12 o’clock, rotate the scraper slightly and gently push the                     dough down the bench toward you.

         

         5. Repeat 3–4 times:
             Continue scooping and pushing until the dough tightens into a round shape                 with a smooth surface. You should feel it gaining structure and tension.

Shaping with your hands like a scoop

1. Use your hands like scoops:
   Cup your hands around the dough, letting your fingertips guide and support it.
   Gently tuck the edges underneath whilst sliding it towards your body (like you did with the bench scraper)

   

2. Lift and rotate the dough (90 degrees):
   Pick up the dough by the sides using just your fingertips, being careful to support the ends without squeezing.
   Gently lift the dough off the bench about an inch or two, rotate it 90 degrees, and place it back down. This helps round the dough without tearing or deflating it.

3. Tuck and drag with light tension:
   After placing the dough back down, softly tuck the outer edges underneath again while pulling it slightly toward you on the bench. This creates surface tension that helps the loaf hold its shape.

4. Repeat 3–4 times:
   Continue lifting, rotating, and tucking until the dough starts to feel slightly tighter and holds a soft round shape.
   It’s okay if it’s not perfectly smooth, we’re building gentle strength here.

⚠️ A Note on Tearing

Be mindful not to tear the surface of the dough, But if a little tear happens don’t panic!

👉 It’s okay. Just move on to the next step.
The final shaping will help seal and tighten the dough again.               

➡️ Step 2: Fold and shape

Follow these exact shaping steps for sourdough:

1. Fold the top edge of the dough down about ¾ of the way

      2. Stretch both sides slightly outward and fold them into the center.

1. Fold the bottom corners diagonally into the middle.

2. Roll the dough up from the bottom into a tight log.

3. Flip the dough over so the seam is underneath.

This folding technique builds structure and traps air inside the dough, essential for that light and fluffy crumb.

🧺 Step 3: Place dough into a banneton

Generously flour your banneton or lined bowl.
Place the shaped dough seam-side up into the banneton (so the pretty side faces up when baked).
Pinch the seam to close it, and gently tighten the surface.

❄️ Final Proof – Cold or Room Temp

Cover the banneton with a tea towel or bowl cover and choose one of two options:

• Cold proof in the fridge for 12–72 hours (recommended for best flavour and crust)

• Proof at room temperature for 1–2 hours if baking the same day

Cold proofing helps deepen flavour, makes scoring easier, and improves oven spring.

📌 Tips for Shaping Sourdough Successfully

• If the dough sticks to your hands, use a light dusting of flour or dampen your fingers

• Use a bench scraper for better control

• Don’t rush the rest period between pre-shape and final shaping, it’s worth it

• Be gentle! Over-handling can deflate your dough especially when its hotter weather

💬 Final Thoughts: Shaping is a Skill You Can Learn

At The Sourdough Way, I believe anyone can bake beautiful, nourishing bread from scratch—even if you’re a complete beginner. With the right technique and a little practice, shaping sourdough becomes second nature.

If you’re ready to start baking with confidence, check out my online sourdough course, beginner-friendly starter kits, and downloadable recipe eBooks — all designed to make sourdough simple, joyful, and doable.