There is no single technique for shaping a batard. It’s many ways of doing it and each baker will gave their own way of handling the dough. And that’s ok Important to know is that practice makes perfect and not watching endless videos. And equally important to know is that the softer, more liquid the dough feels at this point, the more handling it requires to give it enough tension With a stronger, tighter dough, less moves are required to avoid a crumb that’s too tight Making sourdough bread is
There is no single technique for shaping a batard. It’s many ways …
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🥖✨ Technique Tuesday ✨🥖 Today I’m shaping a batard, that classic oval loaf known for its beautiful rise and open crumb. It’s all about tension, touch, and timing. Slow it down, connect with the dough, and let your hands do the talking. 💪🍞 There’s something so satisfying about watching a simple round of dough transform into something bakery-worthy right on the bench. Who else looks forward to shaping day as much as bake day? #TechniqueTuesday #SourdoughShaping #Batard #FermentAndFlourish #Sou
🥖✨ Technique Tuesday ✨🥖 Today I’m shaping a batard, that classic ova…
186 views2 months ago
FacebookFerment and Flourish
Batard Shaping
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How To Shape a Batard (Oval) | The Perfect Loaf
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theperfectloaf.com
1.7K views · 58 reactions | In today's video I want to walk you...
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1.7K views · 58 reactions | In today's video I want to walk you...
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FacebookBaker Bettie
Shaping a batard, this is the simplest, most effective way for loaves that aren’t over 80% hydrated with mostly white flour. Once you get super high up there in water, I like to use the tartine method for extra spring. I’m using a wood pulp banneton from @rosehillsourdough “theearlyrise” gets you 10% off anything in the shop. Rice flour for dusting cuz it’s gluten free- doesn’t absorb water the way wheat does so it creates a barrier. If you do a very light coating of it, I promise your loaf won’
Shaping a batard, this is the simplest, most effective way for lo…
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FacebookThe Early Rise
Final shaping a batard, with the classic Tartine fold, popularized by Chad Robertson. A strong final shaping method. 1. Envelope Fold 2. Stitch 3. Roll from the top down 4. Tuck 5. Into the banneton 6. Stitch or pinch, if needed Sometimes I roll from the bottom up in Step 3. Bottom up is a bit tighter rollup and often shows the spiral in the crumb. The final stitching/pinching is optional. This dough was really full of air and wanted to open up after shaping. #sourdough #sourdoughbaking #sourdou
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