In this video I’m walking you through the method I use to shape sourdough rolls—nothing fancy, just the reliable routine that works for me when I want neat, bakeable little buns with good structure. I’m using Jim Lahey’s “biga” approach from The Sullivan Street Bakery Cookbook, and I’m focusing specifically on the shaping step: how I portion the dough, tighten it up, and get it ready for proofing so the rolls hold their shape in the oven. If you’re following along with my sourdough content, this is meant to pair with my dough recipe video (I link it below) and it also fits right into my sourdough playlist. The big takeaway is that shaping is where you set yourself up for success—good tension and consistent portions make the bake more predictable. If you’re the kind of maker who likes a repeatable process (same, honestly), this is a cozy little method to add to your kitchen toolbox.