Batard Shaping: How to Shape an Oval Loaf

Why Shape a Batard?

• Better for sandwiches – Oval slices fit bread better than round
• Even slices – More consistent slice sizes from end to end
• Fits oval bannetons – If you have an oval proofing basket
• Different scoring options – Long slashes look stunning

Pre-Shape for Batard

Unlike a boule, which is pre-shaped round, a batard benefits from a rectangular pre-shape.

1. Turn dough onto unfloured surface
2. Gently pat into a rough rectangle
3. Fold the left third to center
4. Fold the right third over that
5. You now have a rough log shape
6. Cover and rest 20-30 minutes

Final Shaping: Step by Step

Step 1: Position the Dough

Flip your pre-shaped dough seam-side up on a lightly floured surface. Orient it horizontally in front of you.

Step 2: Gently Flatten

Using your fingertips, gently press the dough into a rectangle about 8 × 10 inches. Don't degass aggressively—just create an even thickness.

Step 3: Fold the Top Third

Take the top edge of the dough and fold it down to the center, pressing gently to seal.

Step 4: Fold the Bottom Third

Take the bottom edge and fold it up to meet the first fold. Press along the seam to seal.

Step 5: Roll and Seal

Starting from the top, roll the dough toward you, creating a tight log. With each roll:

• Use your thumbs to tuck the dough under
• Use your fingertips to seal the seam
• Maintain even pressure across the width

Step 6: Seal the Seam

Pinch the final seam closed with your fingertips. The seam should run along the entire bottom of the loaf.

Step 7: Build Tension

With the seam down, cup your hands around the ends of the loaf. Gently drag it toward you, allowing the friction with the counter to stretch the top surface. Repeat until the surface is taut.

Step 8: Taper the Ends (Optional)

For a traditional batard shape, use your hands to gently taper the ends by rolling them with slightly more pressure.

Into the Banneton

Place the shaped batard seam-side up in a floured oval banneton. If you don't have an oval banneton, a regular round one works—the loaf will just be more rounded.

Common Batard Shaping Issues

Loaf Unrolls During Proofing

The seam wasn't sealed properly. Make sure to pinch the seam firmly and roll tightly.

Ends Are Fat, Middle is Thin

Pressure wasn't even during rolling. Focus on maintaining consistent pressure across the entire width as you roll.

No Surface Tension

More dragging. The dough needs to stick to the counter slightly as you drag it to create that taut surface.

Dough Springs Back to Round

This is natural—gluten wants to contract. A good pre-shape and bench rest helps the dough relax into the elongated shape.

Batard vs Boule: When to Use Each

Scoring a Batard

The classic batard score is a single long slash down the center at a 30-45° angle. This creates a dramatic ear that runs the length of the loaf.

Other options:

• Two parallel diagonal slashes
• Three short diagonal slashes
• One long slash with small perpendicular cuts (wheat stalk pattern)

Practice Tips

• Watch videos of the rolling technique—seeing the hand movement helps
• Practice with smaller dough portions until you get the feel
• If your batard becomes a boule, that's okay—it still tastes great
• The tighter you roll, the better your tension will be