Hello Everyone! I recently learned how to shape batard and I'm honestly preferring it over round, what do you guys like better? Also apologies I completely forgot a crumb photo :'(
Ingredients:
- 100g starter
- 16g salt
- 1tbsp olive oil
- 300g water
- 400g King Arthur AP flour
Process:
- Mix starter and water, then add salt
- Add flour and olive oil and combine in stand mixer
- Rest for 30 mins then start stretch and folds every 30 mins (4 total)
- BF overnight (my kitchen is cold so it took 12 hours)
- Shape dough into rounds and bench rest 30 mins
- Final shape (batard and round) put in banneton baskets and into fridge for cold proof (48 hours)
- Baked in preheated dutch oven 500F lid on for 30 mins then reduced to 450F lid off for 10 mins
by AlexisKaneMPK
20 Comments
How much rise do you get with the BF?
Batard. More even slices.
Batard for sure
Batard❤️
Those are beautiful!
I have a batard in the oven right now.
The batard looks nicer in my opinion, but I bake round because that’s the proofing basket shape that I have. But, I have what is probably a very dumb question… Do you bake the batard in a Dutch oven, and if so how does it fit?
Will the Batard shape still do fine in a round dutch oven?? I’ve always wanted to try it but assumed my Dutch Oven would mess with the shape. I think I have the 7 qt Martha Stewart cast iron dutch
I personally prefer batards because you get more same size slices out of it than a boule.
I always go for a boule, but then that’s probably because my proofing basket is round and my baking pot wouldn’t fit a batard of good size. I do like a boule though, and I especially enjoy the giant slices from the middle.
Boule, because I can shape them better than batards 🤣
Batard fits my bread slicer better. And I like batard better for sandwiches.
Boule because no one likes the crispy end pieces so I cut all four and make the loaf a a square and eat them all myself lol It’s my favorite part!!!
I like the batard because I get more bread (slices) that way, and it just looks really nice to me. But to each their own 😎✌🏼🪬
Batard. I make sandwhich bread weekly and bake it in a Pullman loaf pan so I shake in a batard so it fits in the loaf pan better.
My batards always come out looking a bit round anyway lol I have to figure out what I’m doing wrong there. I prefer shaping a boule (because I’m better at it lol). A batard is better for slicing though.
Glass 9 x 5 Bread Pan… Simplify your life.
Batard for sure! More slices and looks pretty
IMHO, round looks better, but batard is more practical for eating…which is ultimately what it’s all about.
My baking dish is an oval aluminum roasting pan, so batard is the only shape my bread can be.