Numerous customer requests for an enhanced Rounder Machine capable of producing large rounds without damaging the dough skin, led to more than two years of research and development of our BM-42 Boule Moulder. 

boule   pronounced (bl), (i.e. Tool)  n. A round loaf of baked bread.

[French, ball, from Old French, bubble, from Latin bulla.]

We choose to call our rounder a Boule Moulder because of several significant differences between making a round dough ball and making a tightly moulded boule by stretching the gluten structure in one direction exactly as done by a skilled baker.  This creates a seam at the bottom that is then placed down on the pan.  The moulding process is firm but gentle, refining the crumb and strengthening the gluten structure without damaging the dough.  The resultant boules will exhibit better proofing and superior oven jump that are clearly seen in our comparison photos.

The "Advanced Hand Action Moulding System" sets it apart, as it allows you can control how much or how little you work the dough.