How To Shape a Batard (Oval) | The Perfect Loaf
How To Shape a Batard (Oval) | The Perfect Loaf
Sep 20, 2018
theperfectloaf.com
Batard Shaping
Batard Shaping
4 months ago
challengerbreadware.com
How to Shape Sourdough Bread Shaping sourdough creates surface tension for a good rise and crust. 1. Pre-shape: After bulk fermentation, gently form a loose round or oval. Rest 20–30 min. 2. Final shape: • Boule: Fold edges to the center, then tighten into a round. • Batard: Fold into a rectangle, roll, and seal the seam. 3. Proof: Place seam-side up in a floured basket or bowl. 4. Cold ferment (optional): Refrigerate overnight for better flavor. Proper shaping ensures a strong, airy loaf. Happy
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Let's shape a sourdough batard together! First, lightly dust your countertop with rice flour and sprinkle a little rice flour into your oval banneton. Make sure you have clean, dry hands (you don't want wet hands for shaping or you'll end up with a big mess on your hands). Use a plastic dough scraper to ease the sourdough out of the bowl and flip it onto the counter so that the sticky, underneath of the dough ends up on top and the smooth side is on the counter (this will help you manoeuvre your
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