Shaping sourdough buns is all about creating gentle tension so they bake up round and airy 🔹 Step 1: Pre-shape After the bulk fermentation, divide your dough into equal pieces and lightly round them. Let them rest for 10–15 minutes. 🔹 Step 2: Final shape Take one piece, flip it smooth side down, and gently fold the edges into the center. Turn it back over and cup your hand around it, rolling in small circles on the counter. This builds surface tension and seals the seam underneath. 🔹 Step 3: