Stop settling for flat, pancake loaves. In this 18-minute video, you'll learn how to shape sourdough with confidence, creating that tight surface tension that gives you a proud, airy boule with a dramatic ear.

Shaping isn't just about making your bread look beautiful (though it will). It's about creating the structure that allows your loaf to rise upward in the oven instead of spreading outward. A good shaping technique is the difference between disappointment and success, and I'm here to show you exactly how to get it right.

What You'll Learn

By the end of this video, you'll be able to:

• Pre-shape and final shape with easy-to-follow steps to build surface tension

• Read visual cues in the dough and know when you're on the right track

• Add inclusions like dried fruit, herbs, chocolate, or cheese at just the right moment

• Avoid common shaping mistakes that lead to flat or misshapen loaves

You'll walk away having shaped one or two loaves ready for cold proofing!

What You Need

• Dough that has completed bulk fermentation and is ready to shape

• Bench scraper (for dividing and handling dough)

• Banneton (proofing basket)

• Tea towel (for lining your banneton)

• Rice flour (for dusting)

About Your Instructor

I'm Amy, an avid home baker, Arizona native, and the founder of Prodigal Bread. I've been baking sourdough since 2016 and have spent hundreds of hours teaching sourdough baking in my home. I know how to guide students through the rhythms, techniques, and little tricks that turn frustration into confidence. I have a wonderful husband and five amazing kids, so I understand the need for a well-rounded approach: technical enough to get results, simple enough to fit into real life. Let's shape some beautiful loaves together.