Baking: Shaping Boules and Batards

Notes

The shaping process works by creating surface tension in the dough, which helps it maintain its form during baking. This tension is a result of the gluten network tightening as you handle the dough. A common mistake is over-handling the dough, which can deflate it; work gently and purposefully. Ensure your dough has the right hydration level for shaping—too dry and it won’t stretch, too wet and it will be unmanageable. For safety, always use a sharp blade for scoring to prevent slipping. To store shaped dough before baking, keep it in the refrigerator to slow fermentation if you need to delay baking, but bake it within 24 hours for best results.

Steps

1. 1 Prepare your work surface with flour to prevent sticking.
2. 2 Turn the dough out onto the floured surface and gently pat it into a rough rectangle.
3. 3 Fold the dough in thirds like a letter, then rotate it 90 degrees and fold again.
4. 4 Cup your hands and gently stretch the dough surface to create tension.
5. 5 For a boule, fold the edges into the center and rotate the dough a quarter turn.
6. 6 Continue folding and rotating until the dough forms a tight, round shape.
7. 7 For a batard, fold the dough lengthwise and roll it into a tight cylinder.
8. 8 Fold the ends under slightly and use your hands to shape it into an oval.
9. 9 Seam side up, gently cup your hands and roll the dough along the work surface to tighten the shape.
10. 10 Place the shaped dough seam side up in a floured proofing basket or on a parchment-lined surface.
11. 11 Cover the dough with a clean kitchen towel and let it proof until doubled in size.
12. 12 Preheat your oven and baking vessel to ensure proper oven spring during baking.
13. 13 Score the top of the dough with a sharp blade to control where it expands in the oven.
14. 14 Transfer the dough to the preheated vessel and bake until golden brown.