How to Shape a Sourdough Batard

A batard is the oval loaf that sits between a round boule and a long baguette. It fits neatly in an oval banneton and an oval or round Dutch oven, slices evenly from end to end and is the classic shape for showing off a single long score with a raised ear. The shape looks simple, but the loaf only rises tall if the outer skin is tight enough to hold the gas inside.

This guide walks through preshaping, the bench rest, two reliable ways to fold and roll the dough, and how to transfer it to the basket. It also covers the common problems: dough sticking to the counter, loose ends that flatten in the oven and a skin that tears.

Preshaping and the bench rest

Turn the dough out of its container onto a lightly floured counter. With a bench scraper, gently fold the edges toward the center to make a loose round, then flip it so the seam is underneath. Push the scraper under the edge and pull the dough toward you in short strokes so it tightens slightly into a ball.

Leave it uncovered for 20 to 30 minutes. In that time, the gluten relaxes and the round spreads a little. If it flattens into a wide puddle, the dough needs another preshape and a shorter rest; if it barely moves, it can go straight to final shaping.

Preparing the basket

Dust a 25 cm (10 in) oval banneton with rice flour or a mix of half rice flour and half bread flour. Rice flour does not absorb water easily, so it keeps the dough from sticking even during a long cold proof. If you use a cloth liner, rub the flour into the fabric.

A bowl or colander lined with a well-floured tea towel works if you have no banneton. Choose one about the size of the shaped loaf so it supports the sides.

Folding into a batard

Lightly flour the top of the rested round, then flip it floured side down. Gently stretch it into a rectangle about 25 cm (10 in) tall and 20 cm (8 in) wide, with the short sides at top and bottom. Fold the left side two-thirds of the way across, then the right side over it, like closing a book with overlapping covers.

Starting at the top edge, fold a small strip down and press it to seal. Keep rolling the dough toward you, pressing each roll down with your thumbs to tighten it, until you reach the bottom edge. Pinch the final seam closed along its length and pinch the ends.

• Stretch to a rectangle, short sides at top and bottom
• Fold left side, then right side across the middle
• Roll from the top, sealing each turn with your thumbs
• Pinch the seam and both ends

The stitching method

For a slack or high-hydration dough, stitching gives extra tension. After stretching the rectangle, take a small piece of dough from the left edge near the top and pull it across to the right, then take a piece from the right edge and cross it to the left. Work down the loaf, crossing pieces alternately like lacing a shoe, until you reach about two-thirds of the way down.

Then roll the dough from the top as described above. The crossed strands act like a supportive web inside the loaf and help it keep its height.

Building surface tension

Roll the loaf so the seam is underneath. Place your hands on the far side of the loaf, cupped slightly, and pull it toward you a few centimeters, letting the bottom grip the counter. The skin tightens as it drags. Rotate the loaf 180 degrees and repeat once or twice. Use a patch of unfloured counter for this step; a little friction is necessary.

A well-shaped batard is smooth, tight and slightly domed, and springs back slowly when pressed. Stop before the surface starts to tear. A few small tears are fine, but a ripped skin will let gas escape and the loaf will spread.

Transferring to the basket

Dust the top of the loaf lightly with rice flour. Slide a bench scraper under it, lift it and turn it upside down into the banneton so the seam faces up. Pinch any seam that opened during the transfer.

Cover the basket with a plastic bag or shower cap and proof as your recipe directs, usually overnight in the refrigerator. When baking, turn the loaf out onto parchment so the seam is underneath and the smooth surface faces up for scoring.

Common questions

Why does my batard spread flat after I turn it out?

The usual causes are weak shaping, overproofing or underdeveloped gluten. Build more tension when rolling, try the stitching method, and check that the dough was not overfermented during bulk. A cold loaf straight from the fridge also holds its shape better.

Can I bake a batard in a round Dutch oven?

Yes, if the pot is large enough. A loaf from a 25 cm (10 in) basket fits most 5 to 7 liter (5 to 7 quart) round pots. An oval Dutch oven gives it more room and a more even shape.

How do I keep the dough from sticking to my hands while shaping?

Flour the surface of the dough lightly before you touch it, and work quickly with confident movements. Keep the counter mostly unfloured so the dough can grip it when you build tension.