Dough shaping technique – how to shape a batard or torpedo shaped loaf of bread.
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[…] you on the counter while cupping it to get a nice tight round shape. You can also shape it into a batard.Place the dough into a well floured dough rising basket or a bowl lined with a well-floured linen […]
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[…] each ball of dough into a batard. I found that the dough rises best in between the folds of a baker’s couche or a well floured […]
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[…] Shaping your batard: Turn your dough so that the smooth side is down on the surface of the counter and gently press it out into a rough rectangle. With the short side facing you, fold the bottom third of the dough to the center and press firmly on the edge to make a tight seam. Then fold the top third down to the center and press firmly on the edge to make a tight seam. Then fold the whole loaf in half and press firmly along the edge to create another tight seam. Lightly roll the loaf back and forth to elongate it slightly. Place the loaf in a well-floured dough rising basket (seam side up) or between the folds of a well-floured baker’s linen or couche (seam side down). Cover with lightly oiled plastic wrap and allow to proof at room temperature for 1-1 1/2 hours or until almost doubled in bulk. An indentation made with your finger will spring back slowly when your dough is fully proofed. If it springs back quickly let your dough rise for another 15 minutes, then recheck. […]
Very helpful. Thanks for posting!