Once yeast dough has gone through the fermentation period and it has been punched down and folded, it is usually “pre-shaped” and left to rest for a period of time prior to the final shaping.

When dough is pre-shaped, it is formed into a rough shape to “train or coax” the gluten strands to move in the direction of the desired final shape. Dough is usually pre-shaped into either a boule (round) or a cylinder (log). Pre-shaping helps to give the dough better structure and also contributes to a better rise. The resting period in between the pre-shaping and final shaping also helps to relax the dough so the final shaping is ultimately easier.

Dough that is pre-shaped into a boule is used to shape items such as batards, loaves and buns. Dough that is pre-shaped into a cylinder is used to shape items such as long, skinny baguettes and braided breads.