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How to shape a batard or torpedo shaped loaf of bread

June 22, 2011 Melissa 4 Comments

Dough shaping technique – how to shape a batard or torpedo shaped loaf of bread.

Guides batard, hearth bread, shaping technique, torpedo, video demo, yeast dough

Comments

  1. Sarah says

    January 1, 2013 at 3:37 pm

    Very helpful. Thanks for posting!

    Reply

Trackbacks

  1. Whole Wheat Raisin Bread Recipe | The Baker’s Guide says:
    December 17, 2011 at 3:02 pm

    […] 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 […]

    Reply
  2. Sunflower Seed Batard made with Sourdough | The Baker’s Guide says:
    January 3, 2013 at 2:24 pm

    […] 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 […]

    Reply
  3. Whole Wheat and Raisin Batard Recipe | Sourdough Bread – Baker’s Guide says:
    February 6, 2013 at 12:39 pm

    […] 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. […]

    Reply

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