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Shaping a Bâtard
Appears in
By Culinary Institute of America
Published 2015
Gently flatten the preshaped oblong.
Fold the top of the dough to the center.
Press the seam with your fingertips to tighten the dough.
Roll the ends of the cylinder with the palms of your hands to taper.
© 2015 All rights reserved. Published by Wiley.
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