Forming an Oval (Bâtard) Loaf

Forming an oval or oblong loaf begins with a dough piece that has been scaled and preshaped. After resting, the dough is lifted from the work surface, and placed, seam side up, on a lightly floured surface. With the fingers and palm of one hand, excess gas is gently patted out. At this point, if the dough is oblong in shape rather than round, the long portion is facing north and south, as in the diagram. Fold one-third of the dough toward you so that it rests on itself, and pat out the air. Now take the 2 squared-off corners at the farthest part of the dough and bring them in toward the center of the dough piece. Pat out the air. Turn the dough piece around 180 degrees and again fold one-third of the piece toward you. Again, bring the 2 squared-off corners in toward the center and pat out the air. At this point, you should have a tight piece of dough with a solid density. If insufficient hand pressure has been applied, there may be internal air pockets that will make further shaping difficult. If too much pressure has been applied, the outer surface of the dough may rip.