How to Shape a Bâtard

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Published 2007

Use your fingertips to press the dough into a rectangle that runs horizontally in front of you.
Fold the top of the triangle down from both ends so a triangle forms in the middle.
Roll the dough toward you to form a cylinder.
Cover the batard with plastic wrap and let rise.
The bread is ready when it has increased in size by about 50 percent.
Make three slashes across the bread and bake.

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