Which way should the seam face in the banneton?

Seam-side up. The weight of the dough helps seal it. When you flip to bake, seam is on the bottom where any weakness is hidden.

Can I reshape if the seam is too loose?

Yes. Let the dough rest for 15 minutes, then reshape. A rest helps gluten relax so you can reshape without tearing.

Does a loose seam always cause problems?

Not always. If seam-side is down during baking, it may be fine. But loose seams increase risk of blowouts.

Loose Seam

Shaping

A loose seam can open during proofing or baking, causing irregular shape or blowouts. Proper sealing technique ensures the seam stays closed.

Try This Right Now

1Pinch the seam firmly to seal
2Place seam-side up in banneton so weight seals it
3Reshape if seam is too loose to seal

Detailed Solutions

Pinch and Seal

Easy

Firmly seal the seam.

Turn dough seam-side up
Pinch seam together firmly along entire length
Roll gently to smooth
Place seam-side up in banneton

Reshape

Moderate

Start over with better technique.

If seam is too loose, flatten dough gently
Reshape with proper tension
Focus on pulling dough toward you to seal
Pinch seam well before placing in banneton

Why This Happens

Loose seams result from insufficient tension during shaping or not sealing the bottom properly. Contributing factors include: Not enough tension during final shaping, Seam not pinched closed, Over-fermented slack dough, Too much flour preventing seam from sealing, Rushing the shaping process.

Prevention for Next Time

Create tension by pulling dough toward you during shaping
Pinch seam firmly after shaping
Place seam-side up in banneton so gravity helps seal
Use minimal flour on bench to allow dough to grip

Related Issues

Having other problems? Check out these related troubleshooting guides.

Blowout Dough Won't Hold Shape Dough Tearing Too Slack