Lesson 2 of 4
Boule or bâtard
Different shapes use the same balance of tension and gentle handling.
Ingredients for this learning path
- A familiar fermented bread dough
- A little bench flour
- Rice flour for the basket, optional
Equipment
- Bench scraper
- Round or oval proofing support
- Sharp scoring tool
- Suitable covered bread pot
- Oven mitts
The lesson
- For a boule, fold edges inward, turn seam-down and tighten gently against the bench.
- For a bâtard, gently extend the rested dough, fold the sides inward and roll to create an even oval without trapping heavy flour layers.
- Place seam-up in your floured support. Match the basket size to the dough so it supports rather than compresses it.
The baker’s note
Even tension matters more than a dramatic shaping routine.
Practice
Practice both motions on separate bakes and note which feels more controlled.
Technique lessons may require a separate complete formula. Read the full path before mixing.
LESSON 2 OF 4 · 7 min read
Boule or bâtard
Different shapes use the same balance of tension and gentle handling.
Go to guided practice & lesson checkLet’s work through it
- For a boule, fold edges inward, turn seam-down and tighten gently against the bench.
- For a bâtard, gently extend the rested dough, fold the sides inward and roll to create an even oval without trapping heavy flour layers.
- Place seam-up in your floured support. Match the basket size to the dough so it supports rather than compresses it.
LEARN IT. TRY IT. MAKE IT YOURS.
Your practice bench
Read the whole lesson first, then work at your own pace. Check a step when you’ve practiced or reviewed it.
STEP 1 OF 3
For a boule, fold edges inward, turn seam-down and tighten gently against the bench.
MAKE THE BAKER’S CALL
TAKE IT TO YOUR OWN KITCHEN
Your next small experiment
Practice both motions on separate bakes and note which feels more controlled.
Record what happened in my journalMake it part of your practice
Practice both motions on separate bakes and note which feels more controlled.
YOUR BAKING JOURNAL
Remember what the dough taught you.
Record your temperatures, timing, observations and one thing to try next.
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