Sourdough Bread - Final Shaping of a Bâtard and a Boule and How I Prepare the Bannetons

I have seen a lot of different ways of shaping bread. This is the mothods I often stick to. What's important is that you create some tension to the 'skin' of the dough. That way the dough will rise instead of spreading. But if you push the shaping too far, the skin will brake.