Video: Shaping a Pointy Batard


This video demonstrates my method for shaping a pointy batard. It assumes the dough has already been preshaped into a boule and rested for about 25 minutes.

(If you can’t see the video here, view it on YouTube.)

Once the batard is shaped, it can be placed seam-side-up, into a floured couche for proofing. It could also be placed into a floured oval basket, although a blunt batard shape is usually better for this; stay tuned!

CommentsLeave a comment

  1. says

    Susan, awesome video! I pretty much decided that this Fall I WILL master the shaping of baguettes, and pointed batards. I don’t have a problem with “regular” batards, but the final rolling on the surface to get the pointed ends, causes me a lot of grievance.

    I am saving your video and have high hopes for success!

    thank you!

  2. Howard says

    Susan,

    Truly lovely bartards and an excellent video. Thanks for solving the mystery, at least for me, as to how it’s done. I’ve saved it and will use it for reference when next I shape batards.

    Thanks again and best wishes to you and yours,

    Howard

  3. david says

    hi and thank you for the video :)

    The only problem I seem to have is that my recipe means that I get quite a wet dough… I’ve tried shaping it like yours and doing a boulle beforehand but the boulle just flattens out if I leave it on the counter instead of inside a bowl or any kind of walled structure… is this simply because my dough is too wet?

    also, why do you degas the dough before shaping it? is it bad if I don’t degas it?

    thank you,

    David

  4. says

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