🥖✨ Technique Tuesday ✨🥖 Today I’m shaping a batard, that classic oval loaf known for its beautiful rise and open crumb. It’s all about tension, touch, and timing. Slow it down, connect with the dough, and let your hands do the talking. 💪🍞 There’s something so satisfying about watching a simple round of dough transform into something bakery-worthy right on the bench. Who else looks forward to shaping day as much as bake day? #TechniqueTuesday #SourdoughShaping #Batard #FermentAndFlourish #Sou
🥖✨ Technique Tuesday ✨🥖 Today I’m shaping a batard, that classic ova…
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FacebookFerment and Flourish
Here’s another festive bread idea that splits an already proved batard loaf in two giving you demi baguettes or ‘filone’ as we call them in Italian. Have you tried this yet? 🤎 The video starts with the loaves already split in two. ⬇️ Here are my steps to creating this festive design concept: 1️⃣ Chill the dough in the freezer for 30–60 minutes before scoring. This helps firm it up and gives you more control. 2️⃣ Turn out the dough and split it in half. Dust off any residual flour from the surfa
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Here’s another festive bread idea that splits an already proved batar…
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