by: B&B Wife

To shape a boule ('ball'), start with a rounded ball of dough and press along the bottom of the dough with the sides of your hands to stretch the top of the loaf tight and smooth. This will create creases in the bottom of the loaf; turn it over and pinch these together to seal. Turn it right side up to proof; you can let it proof in a cloth - lined basket called a banneton, which helps the loaf hold its shape as it rises.


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serves: 1

1 packet yeast

1 tablespoon water (barely warm)

1/2 teaspoon sugar

1 tablespoon flour

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 37

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.6 mg
  • Total Carbs: 8.1 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 2.1 g
  • Protein: 0.8 g

how is this calculated?

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1.  Press along the bottom of the ball of dough with the sides of your hands.

2.  Turn the dough over and pinch the creases together in the center.

3.  Tum the boule over, right side up, to proof. Place it in a cloth-lined basket.

4.  Sprinkle with flour to prevent sticking and fold the cloth over the dough.

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