Mastering Shaping: Boule and Batard Techniques

Shaping transforms a fermented mass of dough into a structured loaf. Good shaping creates surface tension that helps the bread rise upward rather than spreading outward.

The Purpose of Shaping

• Shaping isn't just about appearance. It:
• Creates surface tension for oven spring
• Determines final loaf shape
• Redistributes gas bubbles
• Prepares dough for final proof

Pre-Shaping

Before final shaping, a gentle pre-shape sets you up for success:

1. Turn dough onto lightly floured surface
2. Using a bench scraper, fold edges toward center
3. Flip so seam is down
4. Gently pull toward you to create tension
5. Rest 20-30 minutes

Shaping a Boule (Round)

1. Flour the top of rested dough
2. Flip so floured side is down
3. Fold bottom third up
4. Fold top third down
5. Fold sides in, creating a package
6. Flip seam-side down
7. Cup hands around dough and pull toward you
8. Rotate and repeat until taut

Shaping a Batard (Oval)

1. Follow pre-shape steps
2. Flip floured side down
3. Fold top edge down to center
4. Fold bottom edge up to meet it
5. Seal seam with heel of hand
6. Roll gently to elongate
7. Place in oval banneton seam-up