I received my copy of the new "Tartine Bread Book" last week, flipping through the book, I was struck by two things: 1.I want Chad Robertson's life (especially the part about living in the French hills with artisan bakers/cheese makers/farmers, living and doing what he loves along the coastline of beautiful Northern CA, oh yeah, let's not forget the part where he and his friend surf in the

Shape again, but more precisely as appropriate for loaf you want to create. Aim to build more outer tension, but do not overdo it. Place into a well-floured Banneton (or any container lined with a well-floured tea towel) smooth side down; make sure the seam is tight and sealed.

A batard, which translates to “bastard” in French, is characterized by its shorter and wider shape compared to the baguette. While a baguette maintains its iconic elongated form, a batard takes on a more oval or rounded shape. The length of a batard typically ranges from 20 to 30 centimeters, with a diameter of around 8 to 10 centimeters.

In this video, I'll show you how you can skip the "pre-shape" step when making a sourdough batard. All it takes is a few strategic shaping moves! This works

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how to shape a batard