Feed on

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 areperhaps the two most commonly used shapes for free-form breads. The batard gets its ovalform through a classically two stage shaping […]

Read Full Post »