Friday, 31 July 2020 00:06

Shaping long Batard

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Shaping long batards

This is a hybrid of batard and baguette. Start with a round preshape, and final shape like a baguette with a series of folds. Proof on a floured couche. The loaf will have a natural taper to the ends, and extra flour the crust adds a nice rustic look. Give 1, 2 or 3 cuts depending on the strength of the dough

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