Baguettes look tricky, but making them properly at home only requires a few simple techniques. Learn to fold and roll your dough into the perfect long and ro
Step 5: Pre-Shape. Here’s the best way to shape a batard that I’ve found: On a wooden cutting board greased with a touch of olive oil, gently shape the dough into a batard or oblong shape, being careful not to deflate it. Starting from the top edge, fold the dough down about one-third of the way towards the center.
Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 25 minutes, uncovered. Shape (5:35 p.m.) Shape the dough into a round (boule) or oval (batard)—place in proofing baskets. Rest and Proof (5:40 p.m. to 9:30 a.m. the next day) Cover proofing baskets with reusable plastic and
Fundamentally, when you shape bread dough you’re doing two things: primarily you’re molding the dough into the basic shape of bread that you want to bake. Secondarily, and in many ways more importantly, you’re developing surface tension in the outer “skin” of the dough. This surface tension helps hold the dough in the shape you’ve
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Lightly flour the surface before placing your dough on the kitchen counter. Fold the bottom of the dough up and into the center. Next, fold the top half down into the middle, pressing down lightly with your fingertips to seal. Your dough should look like a rough-shaped oval. Rotate the oval-shaped bread dough so that it is laying vertically.
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how to shape a batard
