My round boule does not stay round. Comes out in funky shapes. What could I be doing wrong?
I did cut into the loaf and the bread was amazing. Just the way I like it! Had a slightly tough, yet crusty crust and had a very soft inside. I loved it.
Are you scoring the bread before you bake it? Scoring with a razor or a sharp knife is essential to ensure that the bread rises uniformly. Scoring looks nice too, but that's not it's primary function.
Also, make sure that when you form the boule, you create uniform tension on the surfact of the dough. This tension is important to make sure the bread hold its shape as it bakes.
I did score it. I made an "X" on the top which was about a quarter of an inch deep.
I will work on getting a uniform tension, but have no clue how. LoL
I'd say shaping. Have a look at Ciril Hitz video on bread shaping. The boule shaping instructionis towards the end of the video.
Also take a look at Jeffrey Hamelman's King Arthur video on shaping. It's the 4th video of the series: http://www.kingarthurflour.com/professional/videos.html
Way underproofed. Patience.