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!

Post a comment » 11 Comments

  1. thank you Susan! This is an extremely useful video and I really appreciate that you share it.
    Best wishes,
    codruta, from Romania

  2. Susan, thanks you’re a great teacher. Enjoy your day

  3. yay. you totally rock for adding this video. especially since tomorrow is batard day for me. what excellent timing! -francis-olive

  4. 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!

  5. 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

  6. Thank you Susan :)
    Your videos are always very helpful.

  7. This is so cool! Thanks for posting.

  8. [...] Shape each piece of dough into a batard about 12 inches long and place seam side up on a floured couche or into floured bannetons. Cover with a plastic bag or plastic wrap and proof at room temperature for one hour.  (70 to 75°) [...]

  9. [...] [...]

  10. 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

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