The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking time of Boule vs. Batard

HairyBeast's picture

Baking time of Boule vs. Batard

I only have 2 oval bannetons to make batard shaped loaves, but Hamelman's 90% sourdough rye calls for a boule shape. I would have thought that batards would be quicker to cook through to the centre due to their larger surface area and the shorter distance to the centre of the loaf, but I'm not sure whether I am over complicating matters. My gut instinct says it should make a difference but I can't find any info on the subject.

Does anyone know whether it is necessary to adjust baking times when varying the shape of the loaf from a recipe? I don't have anything round to prove in and I don't think I could actually fit two boules in my oven at the same time...

Yerffej's picture

Your gut instinct is correct as almost all gut instincts are.  The difference is not that great in boule vs. batard but there is a difference.  If, for example, the boule would bake for 45 minutes, the batard maybe 40 minutes, the baguette 25-30 minutes.  You can use an instant read thermometer and stick the center of the baking loaf looking for a final internal temperature above  195 °F.


hanseata's picture

I often bake bâtards and boules at the same time, simply because of the availble oven space (they weigh the same.) I can't confirm that those boules need a longer baking time than the bâtards, they register the same internal temperature in the end.
But these round and oval breads are not that widely different in size (as long as they have the same weight,) as boules and baguettes are. As Jeff says, you should always measure the internal temperature for doneness, anyway.




Pioneer Foodie's picture
Pioneer Foodie

Does not require a form to match the shape of a loaf. Just as you don't need a baguette-shaped form to proof baguettes, you can proof many doughs on a linen couche, including batards and boules. They will come out just fine If your shaping tecnique is adequate.

yozzause's picture

Hi Hairy Beast

I agree  with Pioneer Foodie if you can use a couche and i use cast off linen tableclothes for my sourdoughs, i haven't yet forked out for bannetons  the batard is probably the better shape as they tend to support each other a little better when the couche is pleated and the dough pieces are snug up against each other 

Below are some pics showing 3 batards coming from the cool room

neatly wrapped for their overnight sleep in the coolroom


the unwrapping commences a bit like a strip show for bread,  you can clearly see the seam side up in this pic

My trusty scoring implement it is a blade from a small bread slicer,ask your local bread shop for one, they throw them out if they can no longer sharpen them or if the get a twist.Two small pieces of wood make a handle, i even gave one to the guy that gave me his old blades which he now uses daily and i have now as many blades as i want.

In this shot the dough pieces have been transfered to a baking sheet and you can clearly see the sides of the dough pieces are almost square where they have been hard up against each other in the fold of the couch, supporting each other 

So now they are loaves out of the oven this was the straIght forward 3-2-1 sour dough with an additon of Tumeric that i was experimenting with for colour and any residual flavours from using Tumeric


Happy to report that 0.5% Tummeric achieved the colour result and no discernable spice flavour , i will be reducing to 0.25% in my bake of cinnamon scrolls for the cancer council's big cuppa fundraiser tomorrow


Final shot befor the taste testers eat the lot for morning tea.

kind regards yozza


Mebake's picture

You can use a colander/ round sieve lined with rice flour dusted linen kitchen towel, or cotton.

Derek, those are beautiful batards. how yellow-ish! the crust is just perfect.