How do I create more tension when shaping?

Use the bench or your hands to push the dough away while tucking the bottom edge under. The surface should feel tight and smooth, like a balloon skin.

Does cold proofing help dough hold shape?

Yes, cold temperatures firm up fats and slow fermentation, helping dough maintain its shape. Cold proofed loaves often have better oven spring.

Should I use a banneton?

Bannetons provide support during proofing and help dough hold its shape. They are especially helpful for high-hydration doughs.

Dough Won't Hold Shape

Shaping

When dough flattens and spreads after shaping instead of holding a tight round or batard shape, it indicates issues with gluten development, hydration, or fermentation. The loaf may still bake well but will have less height and oven spring.

Try This Right Now

1Reshape with more tension, tucking the dough under itself
2Use a well-floured banneton to provide support during proofing
3Move directly to refrigerator proofing to firm up the dough

Detailed Solutions

Double Shaping

Moderate

Re-shape to build more tension.

Let dough rest 15 minutes
Pre-shape into a round
Rest another 15-20 minutes
Final shape with firm, consistent tension

Cold Proof Support

Easy

Use cold temperatures to help dough hold shape.

Shape and place in banneton
Cover tightly with plastic
Refrigerate immediately
Proof cold for 8-16 hours

Why This Happens

Dough that will not hold shape typically has weak gluten, is over-hydrated, or has been over-fermented. Contributing factors include: Under-developed gluten structure, Hydration too high for flour type, Over-fermented during bulk, Insufficient tension during shaping, Using low-protein flour.

Prevention for Next Time

Build strong gluten with regular stretch and folds during bulk
Reduce hydration by 5% if dough consistently spreads
Practice shaping technique—watch tutorials and use firm, consistent motions
Use bread flour with at least 12% protein content

Related Issues

Having other problems? Check out these related troubleshooting guides.

Weak Gluten Sticky Dough Too Slack Flat Loaf