I don't have a problem with my boules, but I could never get the ear/grigne that you do. Remember, it should be smaller than a foot, so don’t stretch the dough beyond that length. Make sure the ends of the dough are evenly rounded. For fat batards the pre-round should be slightly rounded on the long side (oval shaped). Hesitation can cause tears in the bread. Speed is critical. It should be smaller than one foot. When scoring, you need to cut deep enough to allow the bread to expand—but not so deep that it damages the shape of the loaf. To be able to make proper scoring on sourdough breads you need firstly need to develop the gluten in your dough properly, you need to ferment your dough for the right amount of time and you also need to shape your bread properly. If you’re on Instagram you should check me out — I have a bunch of short video clips of various things like shaping, scoring, etc. 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. Directions for Shaping the Batard Bread Dough. Also, I’ll shape more gently and not stitch the dough on the bench or in the proofing basket. He produces batards which he will call baguettes if pushed. No Parisian would call them that. Mold the dough into a slightly oblong shape (think of a football). This requires a honed blade and confident technique. Use different scoring patterns for different types of bread. 2. 1. 3. Now I can't wait to give it a go. ... for seeing the angle at which you slashed the batards. For straight sided batards and baguettes, the long side should be straight as possible (cylindrical). Now I know why. The actual scoring is important for oven spring for example. As many times as I 've heard 20-30 degrees, I was holding the blade at a much higher angle. Finally, after 50 minutes (20 with steam, 30 without) the loaves are baked and the effect of scoring and shaping is evident. I certainly didn't mean to suggest that you should completely degas the dough when shaping a batard because, you are right, you'll end up with a very even, dull crumb. First, you will want to mold it into a slightly oblong shape. Shaping the dough can be slightly tricky. Turn the dough over and fold the sides of the dough inward, creating a trench in the middle. Roll the dough back and forth to even it out. The Batard Bread Shape. Gérard suggests that the beginner identify and count his or her movements when shaping batards and then analyze them one by one in order to eliminate those which aren’t truly necessary. 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