Keeping a loaf oval-shaped in a round Dutch oven can be tricky since the dough tends to spread out and take the shape of the pot. Here are some tips to help your loaf maintain an oval shape:
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Shape it tightly
When you shape your dough before the final proof, make sure to create a tight oval boule. Use your hands to tuck the edges underneath, creating surface tension that helps it hold its shape. -
Use a banneton or proofing basket
Proof the dough in an oval-shaped banneton basket. This gives the dough structure during the rise and encourages it to keep that shape when transferred to the Dutch oven. -
Line with parchment paper
Transfer your dough from the banneton onto a piece of parchment paper shaped oval. This can help keep the shape as you move it into the Dutch oven. -
Dutch oven size
Use a Dutch oven that’s just big enough for your loaf—not too big. A snug fit prevents the dough from spreading sideways. -
Add some support inside the Dutch oven
You can try placing an oval-shaped ring mold or even crumpled foil shaped as an oval inside the Dutch oven around the dough (not touching it) to help keep the loaf contained. -
Chilling the dough before baking
Chill your shaped dough briefly in the fridge before baking to firm it up, so it spreads less when placed in the hot Dutch oven.