A sliced artisan boule made from 78% hydration dough shows the excellent crumb structure and great volume. 

Real San Francisco Sourdough Boules can made with the BM-42 Boule Moulder.  The high hydration sour dough was long fermented over 18 hours and scaled in a low stress dividing system.  The 1000 gram (36oz) rectangular dough pieces were processed at 30 pieces per minute and each were kneaded 35 times into a boule.  The results were indistinguishable compared to those made by the hands of the Master Baker.

More examples of sourdough and multigrain boules show the versatility of the BM-42 Boule Moulder.

Moulding Traditional Hand Formed Rounds

Making round loaves is easy with the BM-42 Boule Moulder.  Simply place scaled dough into the moulder and make beautiful traditional white loaves like these.  The rounding action is designed for Old World Rustic Breads, Rye, Sourdough, Multi-grain and Specialty Breads.

Kneads your dough from 6 to 75 times in a single pass!  Honey Whole wheat rounds (37 oz.) are tightly moulded by stretching the gluten structure in one direction exactly as done by a skilled baker.

You now have the time to apply your artistic flair and produce signature products that make you standout from your competitors.

Produce consistent results and improve the appearance of your loaves for your customers.  The Boule Moulder reduces the training required and increases productivity.

Your customers will appreciate the bigger slice that can made using the exact same batch of dough. 

Click on picture to see the crumb structure close up.