Glossary entry

What is couche?

Last updated June 13, 2026

A heavy linen cloth used to support shaped dough during the final proof, almost universally for baguettes and similar long loaves. The cloth is floured heavily, then pleated between each loaf so the pleats hold the loaves apart and the floured surface keeps the dough from sticking. The couche solves two problems at once: shape-holding (high-hydration baguettes would spread flat without lateral support) and surface drying (the heavy linen wicks just enough moisture from the dough surface to develop the characteristic dry, flour-streaked exterior that scores cleanly). A clean lint-free kitchen towel rigged in a half-sheet pan is a workable home substitute, though the real linen lasts decades and seasons over time.

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2 recipes in the library

Baguette
Ciabatta

Related terms in the glossary

banneton
A round or oval cane basket used to support shaped sourdough during the final proof or cold retard. The basket holds the loaf in shape while the wet dough relaxes, and the ridges between cane rings leave the signature concentric flour-circle marks on the finished loaf. Bannetons are typically lined with the cane itself (for the flour rings) or with a removable linen cloth (for a smoother surface). Sizes are matched to the dough weight: a 9-inch round banneton fits about 700-900g of dough; a 10-inch oval batard form fits up to 1kg. A flour-dusted bowl lined with a clean towel works as a substitute, though it won't leave the ring marks — many home bakers start there and only buy a real banneton once they're sure sourdough is sticking.
peel
A flat wooden or metal paddle used to launch shaped dough onto a hot baking stone or steel, and to retrieve the baked loaf or pizza after. Wooden peels (usually maple or beechwood) are better for raw dough — the wood's slight grain gives the dough less to stick to and floured wood releases cleanly. Thin metal peels (usually anodized aluminum) are better for retrieving baked items because they slide easily under a crisp crust without crushing it. Many home bakers own both. Practical alternative: an unrimmed baking sheet or upside-down sheet pan works as a peel substitute, though it's heavier and less elegant.
pre-shape
A loose, gentle first shaping done after dividing dough but before the final shape — usually a rough round or loose log. Followed by a 15-30 minute bench rest, then the final shape. The point: build just enough surface tension to give the dough structure and let the gluten relax before the final tighter shape, without overworking it. Skipping the pre-shape (going directly to final shape after dividing) produces flatter loaves with weaker structure because the gluten hasn't had a chance to organize. The bench rest between pre-shape and final shape is sometimes called the bench proof — it's where the dough builds final extensibility for clean shaping.

More baking terms in the full glossary, or browse the bread library to see recipes use these techniques in context.