I’m not sure what first drew me into this elegant way to shape bread dough. There’s something about the curves, the opening, the way it slices up — and that dark line from a long single slash — that gets me every time. A batard is nothing more than dough shaped into an oblong, but somehow it feels like much more.

This method for shaping a batard requires that the dough be relatively strong and not overly sticky. If you’re working with a dough that’s under mixed, excessively slack, or at very high hydration, this method may not work for you. Because I essentially “roll-up” the dough near the end of your dough doesn’t have the strength to remove from the counter it’ll stick excessively1.

Practice this method first with a folded dish towel.

Please keep in mind, and as with most things bread-related, this shaping method looks simple but requires practice for proficiency. One thing that may help: practice using a folded up dish towel. Lay out a square in front of you and follow my steps below to first fold in the sides, roll up the towel with your hands and fingers, and the finishing tuck to keep it tight. I can remember doing this over and over when I first embarked on this method, and it helped.

Shaping a Bâtard

For each piece of dough shown in this guide, I scaled it at 900g after bulk fermentation. At this weight, I prefer using long 14″ proofing baskets that allow the dough to relax outward toward the top and bottom during the final proof. This basket size gives the dough just enough room to fill out the basket and rise into a long batard. Currently, I’m sourcing these baskets from the San Francisco Baking Institute.

Shaping a Bâtard: Textual Description

There are several key steps to this shaping method:

  1. Starting with a preshaped and rested round, first flip the round onto a lightly floured surface and gently stretch the round out to fill a circle
  2. Fold the left side of the circle out and over to a little past the middle
  3. Fold the right side of the circle out and over to about the middle, just overlapping the left side that was just folded
  4. With two hands, grab the top of the rectangle before you and gently stretch it out away from your body. Then pick it up and fold it down over the rest of the dough just a ways
  5. Using your two index fingers, or thumbs, press the top of the folded down into the rest of the dough, so it lightly seals
  6. Continue picking up from the top and rolling the entire mass down, sealing at each fold-over
Shaping a batard via @theperfectloaf

With each roll try to avoid compressing the center with too much pressure. In other words, when you pick up the top and fold it over-exaggerate the motion of picking up and rolling down: less like rolling up a tight towel and more like rolling up a big ball.

Shaping a batard via @theperfectloaf

After the final tuck with your fingers, the dough should be smooth on the outside with a firm surface. Remember, this dough will now undergo a long proof time, and it needs to be shaped with enough strength to make it to the oven without spreading outward excessively.

Shaping a batard via @theperfectloaf

Using your bench knife and another hand, flip the shaped oval into your proofing basket, seam-side-up. At this point, you can make small adjustments in the basket if your dough isn’t entirely center. Additionally, some like to gently pinch the top and bottom of the dough to exaggerate the oval shape. 

Shaping a Bâtard: Video

This slow-motion video illustrates how this all comes together as I shape a single round. Note that the dough weight shown here was 900g and it was preshaped into a loose round, then left to relax for 30-40 minutes before shaping.

For more videos like this, check out my Instagram feed where I routinely post new videos as I’m baking in my home kitchen.


What next?

Almost all of the recipes here at The Perfect Loaf can be modified so the bread can be shaped as a batard (except some of the more specialty shapes). Start with my Beginner’s Sourdough Bread recipe which would make an excellent batard!

Happy baking!


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  1. In this case I’ll typically “stitch” the dough to provide more strength and structure.