What is a Sourdough Batard?
A sourdough batard is a type of bread characterized by its oblong or oval shape, distinct from the round boule. The term “batard” comes from French, referring to its shape rather than its ingredients-any sourdough recipe can be shaped into a batard.
The batard’s elongated shape offers several advantages over a boule. It is easier to slice into uniform pieces, making it perfect for sandwiches or toast. Its shape also lends itself well to baking in a variety of pans, such as cast iron or enamel Dutch ovens, which help achieve a crispy crust and even baking.
Shaping a sourdough batard is a crucial step that determines its final appearance and texture. Once your sourdough has completed bulk fermentation, it’s ready for shaping. The dough should be gently shaped into an oval by folding and sealing the edges to create surface tension. This tension is vital as it helps the dough maintain its shape during proofing and baking, promoting a desirable rise known as oven spring.
Catch the result in the upcoming video…
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Satisfying process ❤