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: [ Ссылка ]
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans - T550 at Rewe 11-12% protein: [ Ссылка ]
Mulino Padano 15% protein: [ Ссылка ]
Strong whole wheat flour: [ Ссылка ]

Follow me here too:
Github: [ Ссылка ]
Instagram: [ Ссылка ]
My blog: [ Ссылка ]
My website: [ Ссылка ]
Reddit: [ Ссылка ]
Subscribe to my newsletter: [ Ссылка ]
Telegram: [ Ссылка ]
Tiktok: [ Ссылка ]

Support me/Merchandise:
Get my starter Bread Pitt: [ Ссылка ]
The bread themed T-Shirts/Hoodies I designed and wear: [ Ссылка ]

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): [ Ссылка ]
Cooling rack: [ Ссылка ]
Digital kitchen scale: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
Oven gloves: [ Ссылка ]
pH meter to check acidity: [ Ссылка ]
Weck starter jars: [ Ссылка ]

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
Fermentation time table: [ Ссылка ]
Make a sourdough starter: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]

свернуть