Sourdough Batard Shaping

What you need

banneton all-purpose flour rice flour bench knife tea towel (optional) plastic wrap

Purpose of shaping

Allows dough to rise up instead of spread out  Creates surface tension which results in a crispy crust Redistributes yeast throughout the dough, giving them a fresh amount food for the final proof


Flatten the dough lightly into a rough rectangle.


Fold the bottom of the dough towards the middle and the top over that (letter fold).


Pick up the shorter sides of the cylinder and fold both towards the center.


Gently place the dough inside your proofing basket, seam-side up. Pinch the seam shut.


Wrap the towel over the dough (if using). Wrap the entire basket in plastic wrap and proof overnight in the refrigerator.

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