The Ultimate Guide To BOULE and BATARD Sourdough Shaping

In this video we are looking at boule and batard sourdough shaping. It is the same dough in both cases for the boule and batard. I split the dough in advance after bulk fermentation, preshaped and bench-rested it. We are skipping those steps and just focusing on the shaping techniques. They are very similar but will yield a different looking bread in the end.

It is just a question of visual preference if you prefer a boule or a batard, doughwise it is the same. Boules can be baked more easily in a dutch oven, batards are a little trickier as they might be too large. I typically bake the batards on a stone with lots of water at the bottom of the oven, plus additional water-sprays once per minute for the first 10 minutes.

The dough we are looking at has around 72% hydration, meaning around 72 grams of water per 100 grams of flour. The stickier your dough is, the harder the shaping becomes. But - this also works for very high hydration sourdough. The process is the same. If you properly fermented your dough it will not cause you any issues. The dough becomes hard to shape if you over-fermented or did not ferment long enough. Hitting that sweet spot is what takes experience and a lot of failures.

If you are just starting I also recommend to try making buns. You get to test on more dough and thus can learn faster.

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-table
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

Видео The Ultimate Guide To BOULE and BATARD Sourdough Shaping канала The Bread Code