Drawn to its outside size
For an oval loaf, with the maker's dough range
King Arthur Baking Oval Brotform & Liner SetAn oval brotform and liner that King Arthur rates for up to 3 lb of dough.
Up to 3 lb (1,361 g) of dough10 × 7.25 in outside
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How to shape a bâtard
Flatten the preshaped dough into a rectangle, fold the top and bottom thirds over like a letter, then roll it up from the far edge, pressing each turn to seal. Roll it gently under your palms to even the ends, and set it seam up in an oval basket.
Moves: rectangle, letter fold, roll up, seal. Basket: a 12 in oval for about 750 g to 1 kg. Bake: in an oblong pan, an oval cloche, or on a steel.
Step by step
- Flatten to a rectangle
- Fold in thirds
- Roll up tightly
- Seal the seam
For wet dough, stitch instead of rolling: pull small pinches from each side across the middle, working down the loaf, then roll it up.
- Flip the preshape onto a lightly floured counter and press it into a rectangle about as long as your basket.
- Fold the top third down and the bottom third up, like a letter.
- Turn it 90°, then roll it up tightly from the far edge, pressing each turn with your thumbs.
- Seal the seam with the heel of your hand and roll the loaf gently to even it out.
Baskets and vessels
An oval loaf needs an oval basket (a 12 in oval suits about 750 g to 1 kg; the King Arthur oval brotform takes up to 1,361 g) and a vessel long enough to bake it: an oblong pan, an oval shell on a steel, or a baking steel with steam. A round pot squashes the ends.
Scoring a bâtard
One long cut slightly off-center along the length, the blade tilted to about 30°, opens into an ear. See how to score bread.
Questions bakers ask
What is the difference between a boule and a bâtard?
A boule is round; a bâtard is a short oval. The same dough makes either; the bâtard needs an oval basket and a longer vessel.
Can I bake a bâtard in a round Dutch oven?
Only if it is short enough to fit; a 5 qt round pot squashes a full-size bâtard.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
Drawn to its outside size
Drawn to its outside size
For round and oval loaves with room for a heavy lid
Challenger Bread PanAn oblong cast-iron pan has a shallow base and separately handled lid.
About 700 to 1,500 g of dough (our estimate)15.4 × 10.5 in outside