The best way to shape a bâtard (bread dough)
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- Опубліковано 13 чер 2024
- My method for shaping bread dough into an oval shape, also called a bâtard. In this video, I show my approach for shaping a batard when the dough is strong and when the dough is slack (like for high-hydration sourdough bread).
➡️ FULL SHAPING GUIDE
www.theperfectloaf.com/guides...
🫙 EQUIPMENT
Bench scraper (bench knife):
www.rackmaster.co.uk/product/...
Proofing baskets:
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All my favorite baking tools:
www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
01:22 What are slack and strong doughs?
02:16 Equipment
02:45 Intro how to shape slack dough
02:56 Shaping slack dough into a batard
05:49 Intro how to shape strong dough
06:44 Shaping strong dough into a batard
#sourdough #baking #bread - Навчання та стиль
This is severely underrated in terms of views considering how much knowledge is in here!
Appreciate that. The little details matter when shaping!
@@theperfectloaf i have to bake gluten free. your shaping techniques have really helped me get better outcomes. thank you SO MUCH !!
Thanks for taking the time to make this video! Some great info to try out on my next bake. 🇨🇦
Happy to help. Let me know how it goes!
QR code in a cookbook is GENIUS! I cannot say enough about this amazing cookbook!❤❤❤
Thank you SO much, Arlene!!
An absolutely FANTASTIC explanation and showing of technique. Every necessary detail is thoughtfully clearly and fully explained. Thank You!
Thank you 🙂 Happy baking!
The most helpful dough shaping video I have seen. So so informative, thank you !
You are so welcome!
I've learned so much from your book and tutorials. Thanks for sharing your talent and knowledge. I appreciate it more than you know.
You're very welcome, Nancy. Makes me happy to hear this. Happy baking!
I love this shaping technique. The last two weeks I've made your Seeded Sourdough recipe and the loaves have turned out great! Your shaping technique makes so much difference. Thank you!
So wonderful to hear all this, Carolynne! Happy baking 🙂
I just wish I could be one of your Patreon supporters... I have been a fan for YEARS, your website is amazing and taught me how to bake bread from scratch! And now I see you here and I'm over the moon because I finally know what will take my bâtard to the next level! Thank you!
Thank you so much, I really appreciate that! Happy to have helped for so long 🙂 Hoping to continue to build out my videos here, let me know if there's anything specifically else you'd like to see! I don't have Patreon, but I do have a membership: www.theperfectloaf.com/membership/ Happy baking!
Thank you for taking the time to post these helpful videos. I have more or less mastered shaping of boules. I recently got a new clay oven that is the perfect size for a batard. Your shaping info is just what I was looking for.
Super glad to have been a help!
Thank you for sharing. I save this video for further reference.
You're welcome, Sarah!
Your video helped me lot, most homebakers on youtube use no knead so their dought is usually quite slack. I use a spiral kneader and very strong flour, after pre-shaping I'll have a very tight dough even if i wait 45 minutes.
After using your technique the dough didn't tear like it usually did when I handled it too aggressively trying to replicate other people's technique.
Thanks a lot, happy baking!
So glad to hear that! Happy I can help 🙂
Thank you! This is very helpful. I primarily use high hydration kamut flour dough. This is greatly appreciated.
You're very welcome. Gosh, I love khorasan wheat! Have a great weekend.
Thank you so much for this lesson! Shaping has been the biggest inconsistancy in my nearly 4 month journey of baking Sourdough. This was so helpful, I'm sure I will be referring to this video over and over again ( for the next who knows how long?) before it sticks to my memory as good as my cheap bread flour dough sticks to my hands! You do a great job of explaining and demonstrating the proper techniques.
Thanks so much, really appreciate the kind words and I'm super happy my video has helped! It definitely does take practice, stick with it 🙂
Very nice sir ! Thanks. I have a question...Do you cover it when you put it into the fridge?
Yes I do!
Hi! Recently found your site and it’s so helpful! Great videos! I am a newbie to all this and curious if I can bake a batard in a 5.5 qt Dutch oven? I use regular bowls to proof my boules in but would get an oval banneton if they can be baked in my Dutch oven. The recipe I am currently using is a 75% hydration and 885g final dough weight. Thank you so much.
Hey, Robin! My feeling is a 5.5qt DO will work just fine, but be sure you don't have more than I'd say 800-900g of dough in there. On my guide to steaming at my website, I show (scroll to the end) baking in my 5.75qt oval DO and I can fit around 900-1000g in there. Here's the post: www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/
Hope that helps!
@@theperfectloaf Thank you so much! I had not gotten to that video yet and will watch. I love the boule but think the batard is a bit better suited for eating. I forget if mine is 5 or 5.5 qt. It’s the standard Le Creuset.
@@robind.5370 either way, it'll work, just scale down the dough you place inside and you'll be set 🙂
Hello! I'm new to baking sourdough breads & thank you for making this video! I find it super helpful and informative.
I noticed that you didn't stitch your dough after putting it inside the bannetone. Is stitching necessary or can I completely skip that step? I always find my stitch loosen up after a while & I tend to try to stitch it again but usually that tears my dough. Thank you again!
You can definitely skip. I only do that if the dough is very weak and needs more structure after I put it into the proofing basket.
Hello, Will loaves shaped with the 14” oval basket fit in the challenger bread pan? Or what size oval basket do you recommend for this particular baking vessel? Thank you!
I've done up to 1kg oval loaves in the Challenger no problem. I use the 14" to proof them as long as they are shaped tightly enough and not completely filling the basket!
Thanks for the terrific video. I’ll be trying it out tomorrow. One thing, and perhaps this is best left in the comments - as I reckon you know, bâtard = bastard. I know this particularly as it relates to bread from the novels of Patrick O’ Brian, most set in the Royal Navy at the beginning of the 19th century. At one point they had among their prisoners an excellent French cook, which situation they take full advantage of for as long as they can. Later, after he’s been traded back to his countrymen, the captain and the doctor find themselves eating “ the last of the true French short bastards.” Always loved that phrase.
Ha ha, I have never heard this, I would love more historical references like this. I can say, though, I've misspelled this as bastard one too many times, and even in recipes at my website! Thankfully they were quickly fixed 🙂 Happy baking!
@@theperfectloaf The "short bastards" were demi-bâtards, of course. I remember reading why these loaves were called bastards in the first place, but I can't remember just now. (OK I just looked it up, & the standard line seems to be it's because the shape is neither a baguette nor a boule, and thus a bastard. Which seems a little suspect to me, but who knows, could be true).
@@theperfectloaf You might find this interesting: the Patrick O'Brian books I"m referring to are a series of 20 novels; the Russell Crowe movie Master & Commander is based on them. They have a devoted following, and there's a cookbook, Lobscouse & Spotted Dog, which attempts to give authentic recipes based on period sources for almost all the dishes mentioned in the books. Here's what they have to say about the last of the true French short bastards: "We do not give a recipe for the bastards because period recipes for such breads are almost impossible to find: then (as now) even the thriftiest of housewives bought them from a boulangerie. Some women made their own dough, but even they usually took it to a professional oven to be baked."
@@zbdbz Hah, love that. I am going to look into these books, you have my curiosity piqued. Also, I really loved Master and Commander (the movie)-totally underrated!
@@zbdbz seems suspect, but I could see that being as good of a reason as any!
Love your videos! Do you have a link for this banneton basket and liner? Thanks!
I get most of my wicker baskets from sfbi.com or TMB. I believe the liner was from Breadtopia, but I've had them forever!
Awesome, thanks for the reply!
Thank u for the tutorial, could you show when to add inclusion in the bread making process and how would u shape and score bread. I always find that tricky to do.
Yes, more videos coming!
Question: where are you sourcing the baskets and liners these days? My 14” baskets from SFBI have the built in liner and I’d love the option to have one that’s not attached. Thank you!
Hey, Ryan! Those are the same baskets I have. I just put in a liner I bought years ago on top of the canvas that's stitched in. Honestly, I don't really need the liner, but I love these baskets and don't want to risk it 🙂
My issue with those baskets is that I inevitably want to clean them. Any time I use water and let them dry it seems to raise the wicker such that there is no longer a smooth-ish surface for the dough. Have you experienced this?
@@filluponbread yeah i hear you. You don't really need to clean them that way, though. Once you have enough flour dusted inside (not a ton, just a thin layer), they stay kind of clean and nonstick. Then, just brush out the flour often. But that's why I use the white cloth liners, I put them into the baskets and just wash them occasionally!
Do you have a video showing how to shape a dough that has inclusions like shredded cheese and sliced jalapenos?
I don't but I will work on this!
This is extremely helpful! One question, do you let your slack dough proof in the basket for maybe an hour BEFORE sending it to the fridge? Or would that make the dough overproofed?
That's right, the longer you keep it at room temp, the more time it has to ferment (at warmer temp, which will be faster). If the dough feels like it needs more time, though, then it works, otherwise, you run the risk of overproofing.
@@theperfectloafMakes sense! Thank you for the help
Bambino fold!
I like that :)
What size oval banneton do you recommend for a 950 gram dough?
It depends on the dough, but I like 14" long baskets if the dough is strong and won't spread significantly. If the dough is weaker or very highly hydrated, an 11" basket is best.
Super silly question, beginner here!🙋🏻♀️ what do you then bake this in? As you’d bake a round loaf in a Dutch oven but a long loaf wouldn’t fit?
You can bake directly on a baking surface (baking stone), like I do here: ua-cam.com/video/mE2f-WVE1bg/v-deo.html
Or, there are also oval/oblong covered vessels. I have one listed on my tools page that's great (the Challenger): www.theperfectloaf.com/my-baking-tools/
On your second 🍞 you fliped in only 1⃣ end. Why is that? Is it a differents?
I always fold both sides in, then roll down. The number of rolls varies, depending on how strong the dough is!
Topher Grace lookin fella
Hmm. Maybe!
Hola 👋🏻? Quiero un banneton 😢
There are many online!
The strangest thing is happening...I am watching the video about shaping a batard but getting captioning for the scoring video!!! Gonna try a restart...
Nope, that didn't help. Still getting the wrong captions with this video.
@@tgif1207 Oops! Fixed now, sorry about that 🙂
Glad I could help...what do I win?🤣
@@tgif1207 More *correct* baking videos in the future :D
🤣 I have 2 in BF right now...gonna do one boule and one batard. Thank you!