Technique
intermediate
How to Shape a Batard and Boule
For a boule, fold the four corners of the pre-shaped dough into the center, flip seam-side down, and rotate with cupped hands to build tension. For a batard, fold long sides over and roll into a tight log, sealing the seam underneath.
Key Takeaways
- Pre-shape first, rest 20–30 minutes
- Use light flour on the bench, not the dough
- Build tension with the surface, not by pressing down
- Always shape seam-side down for final proof
- Let shaped loaves rest 10 minutes before scoring
Summary
Boules are round; batards are oval. Both rely on building surface tension by tucking the dough under itself with light, confident movements.
Steps
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