Shape Dough

 Shaping sourdough bread is essential because it helps create surface tension, which supports the structure of the dough as it rises and bakes. Proper shaping encourages an even crumb texture by ensuring the dough maintains its form during proofing and baking. It also influences the final shape, whether round (boule) or oval (batard), and contributes to the bread’s aesthetic appeal. Additionally, shaping allows for controlled fermentation, ensuring that the dough rises evenly and that gas is distributed properly, leading to a light and airy crumb with good oven spring.