It should be smaller than one foot. I don't have a problem with my boules, but I could never get the ear/grigne that you do. Roll the dough back and forth to even it out. 1. Remember, it should be smaller than a foot, so don’t stretch the dough beyond that length. Turn the dough over and fold the sides of the dough inward, creating a trench in the middle. Now I can't wait to give it a go. No Parisian would call them that. With an oval form whose length can be anywhere between that of a baguette (60-70 cm) and a boulot (20-25 cm) [ref: The Taste of Bread, p 74], the batard along with the boule are perhaps the two most commonly used shapes for free-form breads. Use different scoring patterns for different types of bread. Mold the dough into a slightly oblong shape (think of a football). 3. He produces batards which he will call baguettes if pushed. Make sure the ends of the dough are evenly rounded. Gérard suggests that the beginner identify and count his or her movements when shaping batards and then analyze them one by one in order to eliminate those which aren’t truly necessary. Speed is critical. The effect of scoring on loaf shape. Directions for Shaping the Batard Bread Dough. I'm in agreement with you that uneven holes are good in artisan bread and that you typically shouldn't degas the dough much when shaping. Also, I’ll shape more gently and not stitch the dough on the bench or in the proofing basket. When scoring, you need to cut deep enough to allow the bread to expand—but not so deep that it damages the shape of the loaf. I certainly didn't mean to suggest that you should completely degas the dough when shaping a batard because, you are right, you'll end up with a very even, dull crumb. Finally, after 50 minutes (20 with steam, 30 without) the loaves are baked and the effect of scoring and shaping is evident. How to Shape Bread Dough - Batards - French Bread - Torpedo Loaf - Shaping If you’re on Instagram you should check me out — I have a bunch of short video clips of various things like shaping, scoring, etc. For fat batards the pre-round should be slightly rounded on the long side (oval shaped). The Batard Bread Shape. If I want to prioritize the score bloom, I’ll shape on the tighter side, though in my experience fermentation, hydration, and gluten strength tend to play a bigger role than shaping … As many times as I 've heard 20-30 degrees, I was holding the blade at a much higher angle. Hesitation can cause tears in the bread. This requires a honed blade and confident technique. ... for seeing the angle at which you slashed the batards. First, you will want to mold it into a slightly oblong shape. Shaping the dough can be slightly tricky. For straight sided batards and baguettes, the long side should be straight as possible (cylindrical). 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