A classic oval-shaped sourdough loaf with artisan appeal and practical baking benefits
What Is a Batard?
A batard is a type of sourdough loaf shaped into an oval or oblong form. Unlike a round boule, the batard is shorter than a baguette but longer than it is wide. Its tapered ends and slightly domed centre make it ideal for home ovens and versatile baking.
The name comes from French, meaning “bastard,” indicating a form that sits between traditional loaf shapes.
Why Choose a Batard Shape?
Shaping dough into a batard helps control the final structure and crumb. The form encourages an even bake and balanced rise, especially when baked in a Dutch oven or covered baker.
This shape also allows for varied scoring styles, helping control oven spring and showcase decorative patterns. The batard’s dimensions make it easier to slice, store, and use for sandwiches, toast, or sharing.
How to Shape a Batard
To shape a batard, start with a well-fermented dough. After a preshape and bench rest, gently stretch the dough into a rectangle. Fold each side toward the centre, then roll it up tightly while maintaining tension on the surface. Pinch the seam and taper the ends slightly.
We teach this technique during our 3-Day Introduction to The BALM Workshops and in our retreat programmes, focusing on how shaping influences the final bake.
Baking an Optimal Batard
Proof your batard in an oval banneton or a linen-lined bowl to support the shape. Use rice flour or botanical blend flour to prevent sticking, especially in high-hydration doughs.
Once proofed, turn the dough out onto your baking surface, score it lengthwise, and bake immediately at a high temperature. A well-baked batard will have a golden, blistered crust and a tender, open crumb texture.
The Batard in Your Sourdough Practice
At The Sourdough School, the batard is a staple shape we use to demonstrate gluten structure, fermentation control, and scoring. Students often practise this shape using our starter kits and bread kits at home.
For those learning from home, our community membership and online kit-based courses offer step-by-step guides and video tutorials on shaping and baking a batard
Banneton