Photo Gallery #17 Forming the Bâtard Shape

Appears in

Published 2025

After the Bench Rest, lightly dust the dough round with flour and invert it. Gently stretch it into an elliptical shape. Bring the top edge of the dough to the centerline. Press with enough pressure so the dough sticks.
Press with the pads of your fingers, not your fingernails. Draw your fingers away from the dough on an angle instead of lifting straight up. You won’t stick to the dough.
Bring the bottom edge of the dough to the centerline. Press to close the seam. Draw your fingers away on the angle, as before.
Bring the top edge of the dough to meet the bottom edge, folding the dough in half. Use the pads of yours fingers to close the seam.
Pinch the seam to seal it. Taper the ends by holding your hands on a sharp angle. Keep the heels of your hands on the bench and roll the Bâtard forward and backward. Don’t stretch the dough outward to the right or left.