Before a sourdough bread is finished, it must go through the shaping process to ensure it has enough tension and a good gluten structure to be considered “perfect bread”. Sourdough shaping is just one of many shaping techniques used to bake great bread. Read on for the ultimate guide.
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What is a Batard?
Batard is a French term for an oval or oblong-shaped loaf. Batard shape is bread dough that is shaped into a football-like oval with pointed or open ends.
How to shape a batard?
Take your previously formed dough and lightly dust the top of the dough with flour. Use your bench knife to flip the dough onto a clean work surface so that the unfloured side is now on top.
Below are two ways to form a batard:
Method 1
Lightly flour the surface before placing your dough on the kitchen counter.
- Fold the bottom of the dough up and into the center. Then, fold the top half down in the middle, pressing lightly with your fingertips to seal. Your dough should look like a roughly shaped oval. Roll the bread dough into an oval so that it stretches vertically.
- Repeat the folding process with the remaining sides so that all the edges are tucked into the middle and your dough now has a nice oblong shape.
- Gently roll the oval-shaped dough into an oval correction basket (or basket alternatives) for the final test!
Method 2
This method is a little more complicated than the first, but it creates an oval loaf with more tension in its shape.
- Start by lightly flouring the top of the dough, then turn it out onto your work surface; flourless side facing up. Fold the top and bottom sides of the dough to the center.
- Roll the dough so that it stretches vertically. It should appear wider at the top than at the bottom. Pinch the bottom of the dough to create a tight tail, then roll the dough straight until you reach the bottom.
- Fold the right and left sides of the dough so they meet in the middle, then use your hands to seal the dough. Turn it over and tuck the bottom layer under. You need to have an elongated batard with a lot of tension to keep its shape.
Gently place your springform pan on a lightly floured surface banneton layer arm for its final test.
Batard Shaping Tips
Be sure to use enough flour on the work surface and in your hands to prevent the dough from sticking to the kitchen counter.
While some shaping methods prefer the dough to stick to the work surface to create good surface tension, this is not the case for batard shaping. If you find the dough sticking to your work surface at any point, just stop and add a light dusting of flour underneath the dough to prevent it from sticking to the work surface.
Make sure the dough has rested after the preliminary shaping so that it is ready for the final shaping steps. If the dough seems too tight and springy, then let it rest for another 10 minutes before checking it again. The gluten should be relaxed. And for this to work, you'll need to let the dough stretch out on the work surface to make it easier to shape. If the dough is too tight, it will be difficult to stretch, fold and roll the dough.
Be sure to be gentle with the dough, as too much condensation can compromise the open crumbs we so desperately need.
Why is Baking Training Important?
Dough shaping is extremely important when it comes to baking bread. Not only does it help create an attractive final shape for your dough, it also gives the dough enough tension and structure it needs for the perfect oven spring. This is especially important for batards, as well as to achieve a pleasing ear.
The surface tension created through shaping enables the bread to retain its shape as it expands in the oven. The quality of the final shape will determine the outcome of the baked bread, in terms of texture and crumb.
Batard Shaping Sourbough
A loaf shaped loaf is probably one of the easiest and most rewarding shapes to use when it comes to sourdough bread. For more on sourdough bread shapes, try ours baguette with sourdough article about a fantastic french sourdough bread!
Sourdough Making – FAQ
What is the difference between a Baguette and a Batard?
A batard is shaped like a baguettethe only difference between the two is that baguettes have a very long shape, while batard is much shorter.
What is the difference between a Boule and a Batard?
The difference between a boule and a batard is the shape. A bule is a round-shaped bread, while a batard is torpedo-shaped. In the end, both are French bread with a delicious crust.
