Shaping a Batard

[aradioactivedonut]

my dough always misbehaves.

[ridethespiral]

You need to be more decisive when working with dough. Too much poking and prodding and fidgeting. Swift movements are what you want. Regardless of how many loaves you have to shape.. keep practicing..

[lagadefala]

I don't understand.....If you're self admittedly not good at it why on earth would you make an instructional video?

[WyvernX13]

@lagadefala Luke.. iam your father.

[baxterenrife]

that's Shaping baguettes, part 2. I know this Batard but the principles he shows applies!

[baxterenrife]

Fold outside over to middle, seal gently, flat of your palm, same other side. Fold again. Them pinch and flatten the seam. Too much handling going on here. Too much poking about. Little surface tension achieved. Put in `Shaping baguettes', there's a guy there, annoying voice, but knows what he's doing!

[DumbAndLethal]

you should pinch the ends in instead of letting them be all point and then you would definitely have some professional looking bread.

[superfatttyfatboy]

it looks lika turd.

[zhammmy]

Not bad for an amateur(too wimpy). Of course I can do better!

[BeeRich33]

Batard? LOL I've been called worse.

[Antiks72]

1:26 - looks like a grub

[5thGroosha]

It is , indeed, nothing more than just "not bad"...Sorry, my opinion. No "surface tension" to begin with...With some bravery to post it, let's skip the practice, shell we...

[sassimami08]

like the vid..ur bread looked a lot like mine..yay im doing it..it does take practice..kewl vid..and ty for the link :)

[jonesgerard]

Hi , I'm a french trained baker, a rule of thumb is always roll the outside of the dough to the inside of the loaf. Other than that, its fine.

[sassimami08]

u should show us wut u mean..it would be appreciated.

[lucahirt]

I like your vids, keep posting!