Bread Recipes

How to shape a BATARD – Bread Tip 107 – Bake with Jack

The classic Batard is fast becoming my favourite shape of the moment, and yet another shape that is not as simple as it seems. Here’s how I shape it up my way…
Don’t forget to share your bread on Instagram using the #bakewithjack so I can see!

Here’s the spec for these loaves:

800g Strong White Bread Flour
200g Wholemeal Bread Flour
650g Water (65% Hydration)
24g Fresh Yeast
16g Salt
20g Olive Oil

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Original of the video here

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Video Transcription

hi I’m a Jesus Jack here baked which I
thought co-taught UK bringing you your
weekly bread making tip every single
Thursday and this week is super
practical how to shape up a bats heart
roll it
[Music]
hey you guys welcome back to making
jackie youtube channel where i share a
little bit my bread marketing expertise
every single Thursday to have you make
amazing bread at home well if you are
new welcome you’ve got about a hundred
and five or six videos to catch up and
don’t watch the first ten cuz they were
not the best not my best work watch it
don’t judge me on it so I batard is the
long loaf with slightly rounded slightly
pointed ends if you so wish let’s cut to
the table I’ll show you exactly how it’s
done okay here’s a tone I’ve mixed in
needed s been resting for an hour as 80%
white flour 20% brown and it’s a 65%
hydration for those of you interested
I’ll need to spec underneath it’s one
kilo of flour and so I’m gonna make four
sort of medium sized batteries out of it
I’ve got my break reject dough scraper
and my pot of flour there in case I need
it or dust in the tops nice and flowery
anyway so it’s gonna come straight out
the bowl a standard onto the table
upside down from here what I’m gonna do
is just push it out to make it easy for
myself to be like cut into four pieces
with the fledge
the mitre scraper like this I’m not
gonna weigh these you could weigh them
if you wanted to you really wanted to
get them bang on exactly the same you
could weigh them out we’ve spoken about
that before but for this purpose of this
I’m just gonna cut it into four pieces
like so now that we’re here I’m gonna do
a pre shape this is the pre shape we
spoken about in another video yet again
right just gonna make it into a nice
ball like this exactly the same as what
we have done in the past right take a
piece of fold over make it into a ball
so they’re all uniform shape is much
more easier and shape stuff from a nice
round ball instead of some weird
triangle wherever it is when it comes
out after you’ve cut it so I’m shape
these roughly into bowls like this now a
bit of cupping underneath but this
terney and cutting just to tighten out
even off nicely and now we’ve got a nice
bouncy ball number one a pop up there
and the same with this one with the
guessing slightly we get an attention
back and we’re gonna let it rest there
before the final shape we can’t shape it
now so you bouncing we can’t shape it we
have to lay rest up and relax once again
and then we go for the final shape so
imma leave it here for about 10-15
minutes it’s probably closer to 15 I’d
imagine they rest up with a bear flower
top cover it up again with my cloth it’s
gonna sit there relax ready for the
final shape
okay let’s have a look oh yeah nice bit
more delicate a bit more spread out
ready for final shape so starting with
the one I started with they’ll release
it from the table I scraper upside down
onto the table it shouldn’t stick so I
shouldn’t really need any more flour
once again stitch myself up with the
surface let me move this around will
resume there we go
it’s got a bit of extra space here now
to work with just gonna dust underneath
a little bit make sure it doesn’t stick
all the time now what I’m gonna do here
that just push it into that circle not
being particularly forceful with it and
now I’m gonna pick up where there would
be two top corners here and here like
this and then I’m gonna fold them in
like that this bit then becomes our
middle that comes down right and now I’m
gonna roll and push and roll and push
exactly like shaping a loaf video except
I’m gonna bring my thumb’s inwards and
push everything in to get this bowl G
bit in the middle let me show you what
I’m talking about by this I’ll push I’ll
push push push pull push squeeze up that
seam up into the table so it’s nice and
there we go now we’ve got our shape now
I can give it a little roll on this one
too just to make it a bit more uniform
and then with a seam side underneath
that is our batard
all ready to go Matt this duster up now
on all over and pop it up here out of
the way up there just cover number two
upside down onto the surface push push
push push push is sticky so it up now
always check it’s not sticking
underneath take where there would be two
top corners if it was a square fold I
mean this bit comes down roll push push
push push push push squeeze up a scene
okay let’s go over to it’s not this
similar to a loaf of video but I don’t
want those square in say I want the
pointy ends and to get that we need to
redistribute this mass into the centre
roll push rubbish rubbish
you can roll these really points if you
want to like this that’s quite nice if
you want to do that get that artisan
look when I get the little bit of a dark
color on the ends that’s quite nice
actually when you get that pop out there
give it a good old dust and the last one
push it down top two corners in fold
that middle roll push roll push pull
push pull push pull push pull push roll
the ends and there we go so considering
I didn’t weigh those out first they’ve
come out not too bad in terms of
consistent size I’m quite happy with
wherever you do next whether your stone
baking whether you’re proving on a tray
or baking that’s how you do your lovely
but sod shape and there you have it
that’s how to shake a batard and just
fly the rest of my shaping videos it’s
not as simple as you might think it’s
not as easy as just rolling stuff up and
making the ends point so you’ve got to
redistribute the dough in a specific way
in order to hold that shape until the
end listen thanks so much for coming
back every single week if you haven’t
subscribed yet have a think about it
maybe watch a couple more videos and
then have a think about it I look
forward to seeing you next week for
another bread making – see ya
there it is the classic backside thanks
to stopping by this week to watch the
bake the jack video of the week the
batter is increasingly becoming one of
my most favorite shapes of the moment
don’t forget if there’s anything you
need bread making bits and bobs scrapers
in cloths you can find their bake with
Jack coder UK forward slash shop
shipping to you all over the world see
you next week
[Music]

One Reply to “How to shape a BATARD – Bread Tip 107 – Bake with Jack

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