107: How to shape a BATARD - 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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[@tigersfan3411]

Thank you so much! The Bâtard is the trickiest to shape! You made it so easy!

[@keeog88]

Your “roll push roll push” is my favourite part of any of your shaping videos 🙃☺️

[@Bakewithjack]

😄😄👌🏻

[@mirandacouey9456]

You make everything look so easy. From USA 😊

[@arthurfonseca3369]

Hi Jack! perhaps you could start showing the bread after it has been baked (or being baked) so we could have an idea how it develops with this shaping technique. cheers from Brazil!

[@JimOKeefe3]

Arthur Fonseca probably the image you clicked on to watch this video is these very Batards after baking.

[@roykelsey8584]

Hya Jack! Another fine example of how much more powerful and informative one of your videos is, compared to reading about the same techniques in a book. Your How-To video idea is unbeatable, accompanied by your upbeat and easy to understand commentary. And, it becomes a permanent library reference resource for those of us who don't bake frequently enough to be able to commit each step into memory. Just a small point if I may? It would have been great to see the slash with the blade, as it would show the tension that you had built up with the shaping, as the slash would open. Or do you sometimes prefer not to slash, leaving the dough to find it's own, unpredictable way to expand? See you next week. Thank you for coming here with your encouragement and inimitable style "Every Single Thursday". With kind regards, Roy.

[@Moore2Lifepantrylovinprepper]

Thank you Jack, I could watch you all day =)

[@rentregagnant]

So nicely filmed - so clear! Thanks, Jack - again!!

[@TheChefLady4JC]

Thanks so much for the great tutorial! Can't wait to try it!!

[@dorieduvall]

You are a total mindreader with great timing: I have been working on shaping batards recently so I really appreciate this video. Watching it really helped me understand the flow, it felt very intuitive to listen to your explanation and see you in action all at the same time. You just have such a great way of talking things through and describing each subject that you focus on. I appreciate it so much :) :) :) Also thank you for including the hydration percentage of the dough! Thank you Jack!

[@mariarugolo2487]

Thanks Jack. Wish I could share a photo of the beautiful loaves I was able to accomplish with your terrific instruction. Many, many thanks!

[@kylesnavely6165]

This is a really great shaping technique. Thanks!

[@bluespangle]

@0:33 I love you for your humility😄😂

[@laraq07]

The preshape technique carries over to many different types of bakes esp buns. :)

[@mysikind8076]

I've baked bread for years but not tried many shapes. I'm obsessed with sourdough bread because of health reasons and it tastes great.I love your videos. I'm learning a lot and trying new shapes. ❤

[@mariarugolo2487]

So grateful for this video. Thank you Jack!

[@leonardchang1948]

You’re a born pedagogue. Thank you 🙏

[@Bakewithjack]

Googling pedagogue... oh thanks! ☺️☺️

[@afryandichristianto2930]

Thank you so much Jack. It really helps

[@22anamae]

Thanks Jack, this was really helpful ☺️

[@jamestracy9592]

So many great tips here!

[@Rose39M]

Thank you Jack! You make it look so easy! Lol

[@royksk]

I had to double take when I first saw the title, batard being French and only needing an s in the middle for English. These videos are always clear and easy to follow, keep'em comin' Jack. Nimble fingers I wish I had that dexterity, there again you’re doing this all day, also I just can't stop myself popping any gas bubbles. Is it one long slash down the length just before baking?

[@johncipolla8335]

Hey Jack love sandwich rolls like this. I weighed the total amount of dough and then divided it up. hope my portion size for each roll is enough grams

[@Bevieevans8]

You make it look sooooo easy 😊😊😊

[@asderven]

Hi Jack, sorry if I missed the instructions somewhere. Did you mention the temperature and time for the baking? or keep it the same as loaves in a tin/sour dough?

[@AndreLaranjo]

Thanks mate!

[@marianoroncati]

Hi Jack! I was wondering watching your shaping technique, I don't understand if degassing is a good or bad thing to do. I don't do it but I see you really press down on the dough. If you could give a hint on when and why should I do it or not I would really apreciate it. Thanks!

[@bernardchanson4225]

Hi Jack, I just started baking recently :D I was wondering if you perhaps could do a video on your experience with buckwheat flour (how to use, combinations with other types of flour, good recipes..)

[@gregorysmith3550]

Dear Jack, I like the "player piano" theme best! TY

[@lucybreadncake]

wow so fast ! May be I'll be half this fast some day

[@spacial2]

Another excellent video. Thanks Jack.

[@Bakewithjack]

You’re welcome 🤗

[@visceralhit3721]

Nice one Jack. Ordered some things today as well from your site!

[@Bakewithjack]

Thanks Andrew! 🤗🤗🤗

[@daithibailey]

Hi Jack, these look great. I tried these this morning and had mixed results though, so I was wondering: are you dusting and scoring post final proof? Also, what oven temp/times are you using?

[@OrlaQuirk]

Thanks for your help! I miss the temporary theme music. I like it better than your usual theme music.

[@figenergungor8122]

Perfect

[@tugbabarm7489]

Teşekkür ederim o kadar video arasından aradığımı buldum :)

[@samant3254]

Another great video! Any chance of a video on how to shape a round sourdough loaf? Thanks :)

[@annegleason2084]

Question: sometimes when I shaping my dough into baguette shape, there are gas bubbles on the surface. Is this normal? Ignore? Smush them? Thanks!

[@hotfoodonaplate3306]

I have been using inriched flour for my breads and dough. Does that make a difference. We purchased a 10 kilo sack.

[@jmasiello313]

Hi Jack, Once again, (107x) you manage to motivate us to try things we haven’t attempted to in the past. I see where you answered someone's question on the length of time - 40 minutes - you allow it to rest before you stone bake the batard. My question is what are you doing if anything to keep the shape like an oval Benetton or couche?

[@Bakewithjack]

Nothing. I left it on the table where it was 😎

[@masamadreensenada7156]

muy bien amigo

[@MrEds9]

Just a comment to help YT's algorithm. Thanks for the video!

[@62jenjen]

Hi Jack I've tried and tried but my sourdough bread just doesn't turn out.

[@Parazeta]

Do you let them rise after shaping? (over night? in a basket? or just a short 30 min. rest on the counter?)

[@Bakewithjack]

I let lease rest up for 40 minutes or so before stone baking 👌🏻

[@sylviacarlson3561]

Hi Jack, what kind of a pan do you bake a Batard in?

[@Fcon0]

We want back that badass bass intro

[@kaitlynsnyder5636]

How would i then transfer these rolls on to a pizza stone without having them deflate or lose their shape? I have tried this before, and after the rise they are all stuck to the surface and look terrible by the time i get them on the pizza stone!

[@nicolepries4332]

Hi Jack. Been watching for a while, but still haven't seen a technique I'm hoping for: just a straight-up sandwich loaf for kids! I know you do more artisanal loaves, but my kids don't want crusty bread 😒. Can you do a soft loaf of sandwich bread?

[@Bakewithjack]

I’ll pop it in the list 👌🏻

[@mysikind8076]

Please! I'd really appreciate it. Children often don't like "crusty".

[@sweetiepie76801]

@@Bakewithjack Japanese Milk bread please

[@louiss.w1944]

What is happening if following the 15 minute rest from shaping it into a ball, I still see the folds haven’t melded together? More rest? Not enough hydration?

[@Bakewithjack]

Could be that your dough is too dry or you dusted it too much 👌🏻

[@AO2437.]

Stupid question but you could shape any size loaf into a batard, right?

[@clixbits]

Who you calling a BATARD...? Great video.

[@DesertHavaGarden]

I’m shaping them up right now. I’m a little unclear how long I leave them to rise now and then if they should be covered or not.

[@Bakewithjack]

If your stone baking leave them for around 40 minutes depending on your room temp, I didn’t cover mine 👌🏻

[@DesertHavaGarden]

Bake with Jack Thank you!

[@TheChefLady4JC]

When you say fresh yeast, are you referring to the dry active yeast or instant yeast powder? Also, do you allow it to autolyze for any length of time? The recipe link didn't go to the recipe for this bread. Thanks in advance.

[@priscillasmarques5865]

Neither. Fresh yeast is found on the supermarket fridge. Here is Brazil they sell 15g small tablets.See his "Bread Tip 86", where he is using fresh yeast.

[@TheChefLady4JC]

@@priscillasmarques5865 , thanks for answering my question regarding fresh yeast. Unfortunately, they don't carry fresh yeast here in American grocery stores.

[@christianpsaila5518]

@@TheChefLady4JC You can substitute fresh yeast with dry instant yeast. Just use half the amount, maybe a bit less as well.

[@rosasaeidizand8438]

Hi Jack! I'm a beginner, could you please help me with my questions? would you recommend punching down dough? and could you please have a video from start to finish for an enriched dough? I would really appreciate it.

[@jefftow1]

Rosa Saeidi Zand no need to punch dough dough, treat it gently. Watch jacks sourdough video it will give you idea how he handles dough

[@rosasaeidizand8438]

@@jefftow1 Thank you so much for letting me know there's no need to do that, I've seen some people doing so, yet have no idea what for, have been in two minds about it. also, I've seen that people hit very sticky doughs to the work table, it is easier to handle it but I don't know if that's true or not.

[@jefftow1]

Rosa Saeidi Zand yes the slap n fold is another method of folding used for wet doughs I’ve only tried it once once you’ve got the rhythm it’s quite easy

[@rosasaeidizand8438]

@@jefftow1 so does it not shorten the glutens or tear them? I mean when you slap it?

[@jefftow1]

Rosa Saeidi Zand I don’t know much about it Rosa I gave it a try but it’s not the way I normally do it, folding is the was I do it.

[@ruddiesruddygoodpizza2158]

WhAt grams in weight ?

[@sudeeppudasaini5127]

I can do it in my own way

[@shamachelon]

*scrolling through videos* my terrible eyesight- “HOW TO SHAPE A BASTARD” 😱 how to do WHAT NOW JACK....?! actually reads it - “HOW TO SHAPE A BATARD” *blinks a few times* Oh....😳🤦🏾‍♀️ *proceeds to watch video while sighing and embarrassment starts to creeps in*

[@oyatuojiityanhaluo7176]

You are fine.I am HALUO. It is Japanese grandpa.

[@roguewipplash1]

Lmao you all know jack purposely designed that thumbnail. You knew what you were doing.

[@josuepena8284]

Name him Kyle

[@ok-sp9xf]

I misread this title and thought it said “how to shape a bastard”

[@Bakewithjack]

😂

[@RafaelInDubai]

And, of course, "batard" is really French for "bastard".

[@albertreed966]

I am curious as to some of your off screen time. Do you visit other countries to pick up different methods of making other breads? I suppose the basics are all the same but there has to be differences in different parts of the world. I have watched videos of women of some villages making bread together. I would like to see you participate in some of those activities.