How To Shape a Batard (Oval) | The Perfect Loaf
How To Shape a Batard (Oval) | The Perfect Loaf
Sep 20, 2018
theperfectloaf.com
How To Shape a Boule (Round) | The Perfect Loaf
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Batard Bread Recipe: What Is It? And How To Make It!
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9.4K views · 210 reactions | Final shaping a batard, with the classic...
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FacebookThe Sourdough Journey
How to Shape a Perfect Batard | Final Result at the End of the Video! 🫶🏻 Fresh Basil-Dried Tomato Sourdough 🌿🍅 280 g bread flour (or all purpose flour) 70 g whole wheat flour 270 g water 70 g sourdough starter 7 g salt 8 g fresh basil 🌿 40 g dried tomatoes 🍅 Temperature 23-24°C (73–77.0°F) 1. Water sourdough starter flour. Mix. 1 hour rest. 2. Add Salt. 40 minute rest. 3. Perform 3 sets of coil folds with 40-minute intervals. During the first coil fold, add inclusions (basil and tomato). 4
How to Shape a Perfect Batard | Final Result at the End of the Vide…
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FacebookNot Only Bread
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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How to shape a bâtard
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