Comments on: How To Shape a Batard (Oval)

By: Isabel

Isabel — Sun, 23 Feb 2025 04:19:30 +0000

Hello,
Is this the same process for shaping a whole grain?.
Will your recipes work as well if I divide the measurements in two for two smaller loaves?
Thanks!

By: girinero

girinero — Fri, 16 Aug 2024 12:11:07 +0000

In reply to Maurizio Leo. Thank you!

By: Maurizio Leo

Maurizio Leo — Fri, 09 Aug 2024 09:36:52 +0000

In reply to girinero. Sounds like what you're doing is okay! I don't have any videos or guides doing a single loaf, but I have a preshaping guide, here: https://www.theperfectloaf.com/guides/how-to-preshape-bread-dough/

By: Maurizio Leo

Maurizio Leo — Fri, 09 Aug 2024 09:35:58 +0000

In reply to Peter. It all depends on your method and process for the dough. It's okay to be a little more forceful if the dough is properly fermented, it will gas back up. But I like to be gentle, preserving the interior of the dough (which will be the interior of the loaf).

By: Peter

Peter — Thu, 01 Aug 2024 18:28:01 +0000

why do you feel that such a delicate touch required in Shaping. you handle the dough as if it were a new born child.
won't the dough recover from any rough handling in the overnight fridge fermentation rise?
if not, why not? what happens ?

By: girinero

girinero — Mon, 12 Feb 2024 16:45:10 +0000

Do you have any posts or videos where you pre-shape dough for just one loaf. I tend to invert my container and let the dough lower itself onto a slightly wet surface, then pull the edges up into the center, flip it over, and scoot it around with a scraper to form a fairly tight ball. But I’m never sure that I am doing it right or if there is a better/easier way. Sometimes, I life the dough and kinda do a coil fold on the work table before rounding. Don’t know if any of this is sensible. Thank you, I love your book and all your work. And I love the Sourhome.

By: Maurizio Leo

Maurizio Leo — Fri, 22 Dec 2023 16:18:04 +0000

In reply to ::Dottie::. Glad to have you here! Yes, you can do a batard in a loaf pan, in fact, shaping is very similar. Though with a loaf pan, when shaping, try to get uniform thickness from one side to the other. You can tent foil, and it'll help, but it may not be enough to trap steam. I feel like it should do okay, though. If you see your curst is very dull you could try a tighter fitting lid or steam the oven.

By: ::Dottie::

::Dottie:: — Mon, 18 Dec 2023 10:01:33 +0000

Hi!
I’m so happy to have discovered you and your book and videos! What wonderfully detailed tutorials! My questions are:
Could you bake a batard in a loaf pan?
If I am baking on a stone, can I tent foil over my dough as a pseudo lid?

By: Maurizio Leo

Maurizio Leo — Sat, 04 Feb 2023 19:07:15 +0000

In reply to Jan Anderson. Thanks, Jan. I've fixed this!

By: Jan Anderson

Jan Anderson — Sun, 25 Dec 2022 10:48:15 +0000

Loved the video, but the closed captioning doesn’t match your speaking.