Shaping Styles: Bâtard

Form a scaled portion of dough into a rough ball. Place the dough on a lightly floured surface and, with the palm of your hand, push lightly to degas slightly. Then pull the two top corner pieces toward you into the center of the now slightly flattened ball. Flip the ball over and tighten it by cupping your hands together gently around the top of the dough and carefully pulling the ball toward you, working quickly and easily until you have a nice round shape that stands up well. Using a scraper, turn the dough seam side up to bench rest. After it is done resting, when you are ready to create the final shape, place the dough on a lightly floured surface and, with the palm of your hand, push lightly to degas slightly. Flatten the dough into a rectangle, then fold the top third into the center, making a seam. Fold the dough again to bring it to the bottom edge, sealing the seam with the heel of your hand. Take the top two corners and fold them into the center by about 1 inch. If you are right handed (or reverse if you are left handed), place your left thumb on the center seam and fold the dough over your thumb, using your fingers to push the dough up and over your thumb, moving down the length of the dough. Use the heel of your hand to seal the dough closed at the seam that is at the bottom edge. Then fold the top over to the bottom edge and lightly seal the seam closed with the heel of your hand. Tighten the loaf slightly by cupping your hands together around the top of the dough and gently pulling the dough toward you, working quickly and easily until you have a fat log shape with tapered ends that stands up well.