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Tag Archive 'batard'

Alternate Batard Shaping

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.  The batard gets its oval form through a classically two stage shaping […]

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