Alternate Batard Shaping
Posted in Techniques on Aug 9th, 2008
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 […]