The basic process for making mini sourdough boules is as follows: Make your dough as you normally would and take it through a bulk ferment. Once you get to shaping, you need to gently divide the dough into 6 even pieces. You can weigh them if you wish, but just going by sight is perfectly fine too. I find a metal dough scraper is the easier way Boule (bread) Boule, from French, meaning "ball", is a traditional shape of French bread resembling a squashed ball. A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast ( sourdough ). The name of this rustic loaf shape is the reason the French call bread bakers Place a rod of chocolate on each end and roll them up until the meet in the middle. Place each pain au chocolate roll side down on a parchment lined baking sheet and cover them with a clean plastic bag. Allow them to rise for 1-2 hours, or until the dough is puffy and soft. Brush the tops of the croissants with milk. It has an oval shape but you can take some liberties with shaping it. In the 19th century a baker came up with this third shape for French bread and it was a success. It’s the third shape between those two famous ones. Not a baguette nor a boule, just in between. The ingredients are the classic ones. The difference is in the shape actually. A cottage shape is a large, rounded shape similar to a cob or boule, but with a smaller round of dough placed on top. Making a hole through the center of the top round and continuing through the bottom round welds the dough of the two rounds because some of the dough of the top round is pushed into the bottom round. . A round boule, for instance, will often get an X-shaped score, or one resembling a hashtag symbol, while a long baguette will traditionally get a series of diagonal slashes. A batard, which is an oblong shape midway between a baguette and a boule, can take between two and four diagonal slashes, or just a single long one. Scoring is not just to make a visually pretty design on the top of a loaf. It is also how the baker controls the direction in which the loaf expands. This impacts the shape of the loaf cross section (rounder or more oval), the height of the loaf and, for a boule, whether it stays round or ends up more oblong. Ingot. Pouring molten gold into a mold at the La Luz Gold Mine in Siuna, Nicaragua, about 1959. An ingot is a piece of relatively pure material, usually metal, that is cast into a shape suitable for further processing. [1] In steelmaking, it is the first step among semi-finished casting products. Divide in half and shape into a boule. Place shaped loaves on a greased baking sheet and dust with flour. Cover with plastic wrap or a damp towel. Allow dough to rest 1-2 hours, or until poofed slightly. Slash the dough with a sharp knife, then bake at 400 degrees for 35-40 minutes. Cool before slicing. Boule (bread) Boule, from French, meaning "ball", is a traditional shape of French bread resembling a squashed ball. A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast ( sourdough ). The name of this rustic loaf shape is the reason the French call bread bakers

how to shape a boule