Learning how to shape a batard — the classic oval loaf — is another key step in making great sourdough bread. A well-shaped batard encourages controlled oven spring, balanced crumb structure, and that signature bold slash across the top. In this guide, I’ll walk you through shaping a sourdough batard step by step, using the same method I teach beginners and rely on in my own baking. If you’re wondering how to shape a batard for better structure, scoring, and slicing, you’re in the right place.
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How to Shape a Batard (Video Tutorial)
*Coming May 2025
My Favourite Batard Shaping Method (And Why I Use It)
There’s something about the bâtard — the clean oval shape, the elegant curves, and that single, bold score down the centre — that makes it my favourite loaf to shape. While it takes a bit more finesse than a boule, learning how to shape a batard opens up new possibilities in both style and structure.
I love the way a bâtard bakes: the crust-to-crumb ratio is just right, with more caramelized crust per slice and a flavourful contrast between the exterior and the soft, open crumb inside. The shape also lends itself to clean, confident scoring — one simple slash down the middle gives great oven spring and volume, and it just looks right.
You can use this shaping technique with a variety of sourdough doughs. My personal go-to is that one clean score, but there’s plenty of room to get creative. Try decorative patterns or even add a stencil to the side of the loaf for a unique finish.
Another reason I prefer shaping bâtards — especially in a microbakery setting — is fridge space. Oval loaves simply fit better during cold proofing, which makes a big difference when you’re working with multiple loaves at once.
That said, if you’re just starting out and looking for a more beginner-friendly approach, you might want to start with a boule. It’s a bit more forgiving and a great way to build confidence.
Tools You’ll Need to Shape a Batard
You don’t need much to get started, but having the right tools on hand can make a big difference — especially when you’re learning how to shape a batard. These are the basic items I recommend for consistent, clean shaping at home.
Bench Knife or Dough Scraper
This tool is essential for handling and shaping sourdough. It helps you cleanly lift and turn sticky dough without deflating it, and it’s especially useful during the final tuck when forming the batard’s tight seam. It also doubles as a great surface cleaner between loaves.
Work Surface
I prefer shaping directly on a clean, unfloured wooden bench. Over time, I’ve found that flour isn’t always necessary, and too much of it can actually prevent the dough from gripping the surface enough to build tension. If your dough is sticking, try a slightly damp surface instead of reaching for extra flour. It’s a great trick for high-hydration doughs in particular.
Oval Banneton or Lined Bowl
After shaping, the batard needs to rest and rise in a container that supports its elongated shape. An oval banneton (proofing basket) is ideal — it helps maintain the structure and gives the finished loaf those signature ridges along the sides. If you don’t have one, a shallow bowl lined with a floured cloth will work in a pinch.
Not sure what a banneton is or how to use one?
Watch: What Is a Banneton and How to Use It
When to Shape Sourdough Bread Dough
Timing is everything when it comes to shaping. Even if you’ve nailed your technique, shaping too early or too late can affect oven spring, crumb, and how well your loaf holds its form. If you’re learning how to shape a batard, knowing when to shape is just as important as learning how.
Shape After Bulk Fermentation
The ideal time to shape your dough is right after bulk fermentation — once it has built strength, airiness, and elasticity. This is the stage when the dough has developed flavour and structure from the wild yeast and bacteria, and it’s ready to be guided into its final form.
You’ll know bulk is finished when the dough looks puffy, feels alive under your hands, and has risen by around 50%. You might see bubbles around the edges or feel some light resistance when pressing into it. If you shape too soon, the dough won’t hold tension. If you wait too long, it can overproof and lose strength, leading to a flat loaf in the oven.
Don’t Skip the Preshape
Preshaping your dough before the final shape gives you much better control. It’s a chance to gently organize the dough and set yourself up for a clean, even bâtard. I like to use a quick round or oval preshape depending on the dough, followed by a 15–30 minute bench rest.
This resting period gives the gluten time to relax — which is key for high-hydration or extensible doughs. A good preshape makes the final shaping faster, smoother, and more effective, especially if you’re still getting the feel for how to shape a batard cleanly.
How to Tell When Dough Is Ready to Shape
Here are the signs I look for before shaping:
- It feels airy but strong — the dough is light and puffed but holds its shape on the bench
- The surface is smooth and elastic — a good sign that the gluten has developed
- It holds its preshape without flattening, especially after the bench rest
- It has a light jiggle when moved, without feeling weak or slack
Once you’ve shaped enough loaves, you’ll start to recognize these cues instinctively. But even if it’s not perfect every time, each bake teaches you something, and the more you practice, the better your batard shaping will get.
Step-by-Step Guide: How to Shape a Batard Using the Stitching Method
This method is great if you’re learning how to shape a batard and want to build strong surface tension without overhandling the dough. It works well for medium to high hydration sourdoughs and helps create that clean, oval structure with a strong seam and good oven spring.
Batard Shaping: Step-by-Step Photo Guide
If you’re learning how to shape a batard, visual reference can make all the difference. Below, you’ll find a full photo sequence showing each stage of the shaping process — from the preshaped dough to the final roll and seam.
Scroll through the full grid first to get a feel for the overall flow, then follow the detailed written steps just below to shape along with each stage.
Note: This technique is especially useful for medium-to-high hydration doughs where structure and tension are key.
1. Flip the Dough Over
Start with a rested, preshaped round. Lightly flour the top, then flip it over so the smooth side is now face down on the bench and the sticky side is up.
2. Gently Stretch into a Rectangle
Use your fingers to coax the dough into a loose rectangle. Don’t press too hard — you just want to gently extend the shape to give yourself clear sides, top, and bottom to work with.
3. Fold the Bottom Third Up
Take the bottom edge of the dough and fold it upward about one-third of the way. Press it gently to seal — this begins forming the base of the batard.
4. Fold the Sides Inward
Take the left side of the dough and fold it in toward the centre. Then fold the right side over so it overlaps the left, just slightly. This helps begin shaping the batard and adds internal structure.
5. Fold the Top Middle Down
Take the top middle of the dough and fold it down toward the centre. Press gently to seal it against the rest of the dough — this shortens the shape and sets up for the stitching fold.
6. Stitch the Dough Closed
Starting from the top, pinch a small section of dough from the left side and fold it toward the centre. Then take a matching piece from the right and overlap it across the left. Continue this alternating motion all the way down — like stitching a zipper — until you reach the bottom. This locks the dough into a tight bundle.
7. Roll the Dough and Seal
Once the stitching is complete, grab the top edge of the dough and gently roll it down toward you, tucking it into itself as you go. Seal the bottom seam with a gentle pinch. Your batard should now have a clean oval shape with surface tension across the top.
8. Tighten the Shape (If Needed)
If the batard needs a bit more tension, use the bench to gently drag it toward you while keeping your hands cupped around the sides. Rotate and repeat once or twice until the surface is smooth and taut.
10. Place in the Banneton
Transfer the shaped batard seam-side up into a well-floured oval banneton (I use a 50/50 mix of rice and rye flour). The dough will rest here for its final proof.
How to Proof a Shaped Batard
Once you’ve shaped your batard, it’s time to proof — the final rise before baking. This stage allows the dough to rest, ferment further, and develop flavour and structure. Proper proofing plays a huge role in how your finished loaf will rise, open, and bake.
Proof Seam-Side Up in a Basket
After shaping, place the batard seam-side up into a well-dusted oval banneton or a lined bowl. This positions the smooth surface facing down during the final proof, so when you flip it onto your baking surface, it’s ready for a clean score and even rise.
If you’re doing a cold proof, make sure the basket is generously floured — I like to use a 50/50 blend of rice flour and white flour to keep the dough from sticking to the liner.
Choose the Right Basket Size for Your Dough Weight
Using the right size banneton helps support the batard’s shape as it rises. Here’s a general guide for oval baskets:
- 10–11″ oval basket → 600–900 g of dough
- 14″ oval basket → 900 g or more
If you’re using a substitute (like a towel-lined bowl or dish), just make sure the container supports the dough along the sides to prevent spreading.
Cold Proofing vs. Room Temperature
There’s no single “best” proofing method — it depends on your dough and schedule. Both cold and room-temperature proofing work when you know what to look for.
Cold Proof (Refrigerated): This is my go-to method for most sourdoughs. It typically runs 8–12 hours overnight and gives the dough a deeper flavour, better control, and a firmer surface for scoring. Cold breads are also easier to handle when loading into the oven, especially if you’re baking in a Dutch oven or using a peel and stone setup.
Room Temperature Proof: This usually takes 1–2 hours, depending on ambient temp and dough strength. The batard should feel light, slightly puffy, and spring back slowly when gently pressed.
Common Batard Shaping Mistakes to Avoid
Shaping a batard takes practice — even experienced bakers still have off days. If your loaves are coming out flat, uneven, or tough to handle, don’t stress. These are some of the most common mistakes I see when people are learning how to shape a batard, and what you can do to avoid them.
Over-compressing the Dough
One of the biggest issues I see with batard shaping is pressing too hard during the roll-and-tuck motion. You want to fold and build tension, not squash the gas out. If you compress the center too much, the dough can bake up densely or unevenly.
Focus on lifting and rolling gently from the top down, sealing as you go without flattening the structure you’ve built during fermentation.
Uneven or Loose Folds
When folding the sides in, be sure they overlap cleanly and create a symmetrical base. If the folds are too loose or off-centre, the batard may twist, lean, or proof unevenly.
Try to visualize a tight log as you roll — everything should wrap toward the middle, with the seam running straight down the bottom of the loaf.
Not Enough Tension
Tension is what keeps your batard from spreading out flat during the final proof or bake. If the surface is loose or wrinkled after shaping, give it a few extra gentle tucks or bench drags to tighten it up.
That said, don’t stretch the dough to the point of tearing — you want a smooth, taut surface that still feels relaxed underneath.
Skipping the Preshape (Again!)
This one always comes back around. Skipping the preshape stage makes it harder to get a clean final form. Even if your dough feels strong after bulk, that short bench rest helps the gluten relax and sets you up for a better batard.
It only takes a few minutes, and it makes a huge difference in consistency.
Pro Tips for Consistent, Beautiful Batards
Getting consistently shaped batards isn’t about fancy technique — it’s about repetition, attention to detail, and a few smart habits. Here are some tips that have made the biggest difference in my own shaping over the years, especially when teaching others how to shape a batard with confidence.
Use Smaller Batches to Practice
One of the best ways to improve faster is to bake more than one loaf at a time. I usually write my recipes to yield two loaves for this reason — it doubles your shaping practice and gives you room to experiment.
If one batard turns out better than the other, great — you’re learning. And you’ve still got plenty of bread to share.
Pay Attention to Alignment and Tapering
Batards should look balanced — not lopsided or twisted. Make sure your folds are even and your seam runs straight down the centre. If you want a more traditional look, you can gently taper the ends during the final roll. Just don’t overdo it, or it may bake unevenly.
Adjust Shape for Your Oven or Proofing Container
A full-size batard might not fit comfortably in every Dutch oven or combo cooker. If that’s the case, shorten the shape slightly or reduce the dough weight. You’ll still get the benefits of the oval form while keeping the process smooth.
Practice One Good Score
One of the reasons I love batards is the bold, single score down the centre. It’s dramatic, clean, and allows for great expansion in the oven. Once you’ve nailed the shaping, focus on building that same confidence with your scoring — a strong slash equals a strong bloom.
The more you work with dough, the better your hands will understand what it needs. If you’re working on how to shape a batard, these small adjustments will help you improve faster, and your loaves will show it.
Try This Technique With These Recipes
Once you’ve learned how to shape a batard, the next step is to put it into practice. These sourdough recipes work especially well with an oval loaf — whether you’re looking for flavour, structure, or a bold scoring canvas.
- Beginner Sourdough Bread Recipe – A great all-around dough for learning. Easy to handle and ideal for building confidence with your batard shaping technique.
- 50% Whole Wheat Sourdough – A bit more extensible than white dough, this one is perfect for refining your folding and seam-sealing skills.
- Potato Leek Sourdough – Hearty and flavourful — this one bakes beautifully in a batard shape, giving you a crisp crust and soft, creamy interior.
- Turmeric Sourdough – The bold colour and flavour pair nicely with the elongated shape. Try it with a single deep score for dramatic bloom.
- Multigrain Sourdough – With added texture and hydration from grains, this dough benefits from the structure a batard provides. A great test of shaping tension.
- Jalapeño Cheddar Sourdough – Loaded loaves like this need a sturdy shape. A batard holds in the cheese and peppers while giving you great control over scoring.
FAQ: Shaping a Batard
Do I always need to preshape before shaping a batard?
It’s not mandatory, but it’s highly recommended — especially if you’re still learning how to shape a batard. Preshaping gives the dough early structure and lets it relax before the final fold-and-roll. It makes shaping more predictable and prevents issues like uneven tension or spreading.
Why is my batard baking up flat or lopsided?
This usually comes down to one of three things: not enough surface tension during shaping, over-proofing, or uneven folding. Make sure you’re shaping with intention — tight folds, a straight seam, and just enough tension to hold the form without tearing the dough.
How can I tell if I’ve shaped the batard correctly?
A well-shaped batard should feel smooth and slightly springy on the outside, with the seam sealed and running straight along the bottom. The loaf should look symmetrical and hold its shape on the bench. If it looks wrinkled, slack, or starts to spread immediately, you likely need more tension.
What hydration is best for practicing how to shape a batard?
Start with dough in the 68–72% hydration range. This gives you enough extensibility to shape cleanly but isn’t so wet that it gets floppy. Once you’re more confident, you can move into higher hydrations — just know that shaping becomes more about control and less about tightness.
Can I shape a batard if I don’t have an oval banneton?
Yes — use a bowl or dish that’s roughly oval or rectangular, and line it with a floured towel. It won’t give you the same side support or spiral lines, but it will hold the shape just fine during the final proof.
Related Techniques & Guides
Keep building your skills with these helpful tutorials and guides — perfect whether you’re refining your shaping, improving fermentation, or just exploring new styles of bread.
- 5 Tips for High Hydration Sourdough – Working with wetter doughs? These tips will help you maintain control and structure, even at 80 %+ hydration.
- Understanding Baker’s Percentages – Learn how bakers write formulas and scale recipes with accuracy — a must if you’re developing your own sourdough creations.
- How to Shape a Boule – Prefer round loaves or just starting out? This guide is a great introduction to surface tension, preshaping, and scoring for beginners.
- How to Braid Challah – A completely different shaping style that’s fun to learn, and looks amazing on the table.
- How to Make a Sourdough Starter – Strong shaping starts with a healthy, active starter. This guide covers feeding, maintenance, and troubleshooting.
- How to Calculate Desired Dough Temperature – Control fermentation and predict your timeline with confidence using this essential formula.
