Hi Steph! I'm glad your bread is coming out delicious! Shaping can be a difficult skill to acquire as you only really get one chance for each loaf and along with scoring, it is typically the last skill to develop in a baker's repertoire. 

While we don't have video content for this specific recipe, here is a helpful guide for shaping bread on how to shape a round loaf. You can also check out this great video on shaping sourdough, and this one on professional shaping techniques. A little bit of spreading is expected when you invert the dough out of the banneton, and this will be hopefully overcome during the oven rise. Still, shaping the dough with enough tension is important to keep it from losing its shape entirely when inverted. I hope you find this help, happy baking!

• Reply