Shaping Your Sourdough Batard

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Prepare your basket before starting. Place the liner over your Banneton and sprinkle it with rice or almond flour. Any non-glutenous flour will work to prevent your batard from sticking to the liner of the Banneton. If you don't have a Banneton, place a tea towel (any lint-free towel) in an oval dish and dust it with rice flour instead.

Lightly flour your counter. Dump your proofed dough out on top of the flour. You may need to use a dough scraper to assist you in getting it out of the bowl. Gently spread it into a oblong shape. Fold the side nearest you over onto itself about 2/3 of the way up. Gently press the edges to seal it to the bottom layer. Now fold the top down onto itself. Gently tap the edges to seal it. Now take the right side and fold it over the dough and gently tap it in place. Fold the fourth and final flap over the rest of the dough. Pinch the seam together gently.

Roll the dough so the seam side is up. Take ahold of the left and right upper corners and cross them over each other to "stitch" them together. Continue taking from the left and right sides and crossing them over each other to stitch the dough the whole length of the seam.

Next roll the dough up tightly, taking care not to deflate the dough.

Transfer the dough to your prepared Banneton, placing it seam side is up. Pinch the seams together. Dust the top lightly with flour. Cover it with a sheet or parchment paper or a disposable shower cap. Then wrap the Banneton in a tea towel and place it in your refrigerator for the overnight cold ferment.

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