It should be smaller than one foot. For straight sided batards and baguettes, the long side should be straight as possible (cylindrical). To be able to make proper scoring on sourdough breads you need firstly need to develop the gluten in your dough properly, you need to ferment your dough for the right amount of time and you also need to shape your bread properly. Roll the dough back and forth to even it out. With an oval form whose length can be anywhere between that of a baguette (60-70 cm) and a boulot (20-25 cm) [ref: The Taste of Bread, p 74], the batard along with the boule are perhaps the two most commonly used shapes for free-form breads. The actual scoring is important for oven spring for example. No Parisian would call them that. 3. I don't have a problem with my boules, but I could never get the ear/grigne that you do. Use different scoring patterns for different types of bread. ... for seeing the angle at which you slashed the batards. Now I know why. Mold the dough into a slightly oblong shape (think of a football). If I want to prioritize the score bloom, I’ll shape on the tighter side, though in my experience fermentation, hydration, and gluten strength tend to play a bigger role than shaping … 2. There is some crust tearing on the lower right side of the left batard, and on close inspection a number of minor tears in the crust of the left loaf. Hesitation can cause tears in the bread. As many times as I 've heard 20-30 degrees, I was holding the blade at a much higher angle. Remember, it should be smaller than a foot, so don’t stretch the dough beyond that length. When scoring, you need to cut deep enough to allow the bread to expand—but not so deep that it damages the shape of the loaf. Make sure the ends of the dough are evenly rounded. I'm in agreement with you that uneven holes are good in artisan bread and that you typically shouldn't degas the dough much when shaping. I certainly didn't mean to suggest that you should completely degas the dough when shaping a batard because, you are right, you'll end up with a very even, dull crumb. This requires a honed blade and confident technique. Now I can't wait to give it a go. Turn the dough over and fold the sides of the dough inward, creating a trench in the middle. If you’re on Instagram you should check me out — I have a bunch of short video clips of various things like shaping, scoring, etc. Speed is critical. The effect of scoring on loaf shape. For fat batards the pre-round should be slightly rounded on the long side (oval shaped). Directions for Shaping the Batard Bread Dough. How to Shape Bread Dough - Batards - French Bread - Torpedo Loaf - Shaping Also, I’ll shape more gently and not stitch the dough on the bench or in the proofing basket. 1. He produces batards which he will call baguettes if pushed. The Batard Bread Shape. 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