How to Shape a Bastard of a Bread
That got your attention, right? But I didn’t give it that unfortunate moniker, the French did (of course). Only the French would come up with a name like that for a baked good. The batard (Eng: bastard) got its name because it is not quite a baguette and not quite a boule. It has more crumb than a baguette but not as much as a boule. It happens to be my family’s favorite particularly for that crust to crumb ratio. You get that crust to crumb ratio by folding and sealing the dough fewer times than you would a baguette.
Please enjoy these short videos on how to do the stretch and fold method for dough and how to shape a batard: