Advanced Techniques
How to Shape a Sourdough Batard (Oval Loaf)
The batard is the classic oval loaf — great for slicing. Here's the step-by-step shaping technique for tight, even tension.
To shape a batard, gently flatten the pre-shaped dough into a rectangle, fold it in like a letter, then roll it up tightly from one end to build tension, sealing the seam underneath. The batard is an elongated oval loaf that's ideal for even slices and sandwiches — and a great way to practice building surface tension.
Boule vs. batard
| Shape | Description | Best for |
|---|---|---|
| Boule | Round ball | Classic, beginner-friendly |
| Batard | Oval/torpedo | Slicing, sandwiches |
Step-by-step
- Pre-shape. After bulk, turn the dough out and gather it into a loose round. Rest 20–30 minutes (bench rest) so it relaxes.
- Flatten gently. Flip it seam-side up and pat into a rough rectangle, keeping some gas.
- Letter fold. Fold the left third to the center, then the right third over it.
- Roll up. Starting from the top short edge, roll the dough down toward you tightly, sealing each turn with the heel of your hand.
- Seal the seam. Pinch the final seam closed and place the loaf seam-side down.
- Build tension. Cup your hands around the loaf and drag it gently across the counter to tighten the surface, shaping the ends into slight points.
- Into the banneton. Place seam-side up in a flour-dusted oval banneton.
Keys to a good batard
| Key | Why |
|---|---|
| Bench rest first | Relaxed dough shapes easier |
| Tight roll | Even tension = good spring |
| Sealed seam | Prevents bursting |
| Even ends | Symmetrical loaf |
Frequently asked questions
Why does my batard have a weak, flat middle?
Uneven tension during rolling. Roll tightly and evenly, and make sure the seam is fully sealed.
Do I need an oval banneton?
It helps hold the shape, but a tea-towel-lined oval bowl or even a flour-dusted couche works.
How do I score a batard?
A single long off-center slash at a 30° angle is classic, creating a dramatic ear down the length.
Even tension is what makes a batard spring tall and slice well. SourdoughAI guides shaping and times your proof so the loaf holds its oval form.