An Illustration of Shaping "Batard"

This looks like a good technique Khalid.  It's the fourth different way of shaping a pointy batard that I have encountered.  Here are two more that are well worth watching.  The first is by Susan of Wild Yeast fame and the second is part of the Professional baking series from King Arthur flour.(It is the 4th video in the series and the relevant part is at the 6:30 min mark, demonstrated by Martin Philip). The third is  the technique illustrated in Hamelman's bread. 

Thanks for posting Khalid.  It is always good to have another way of doing something.  I like the rolling down of the dough in this technique.  I think it must provide good surface tension.

Syd

You illustrated that yourself?!!! Wow, that is quite a talent you have there.  How do you manage to give it such a 3 dimensional feel with just simple lines and no shading? 

Syd

Great presentation, Khalid, that's a nice variation on batard shaping.  Rolling might be just the technique I need to help me even out my crumb.  Thanks!

Marcus 

Lovely illustration, Khalid!  I have seen the other 'illustrated instruction' you posted while ago (S & F in a bowl technique?) and I was impressed with that, too.  Did you draw these illustrations yourself?

lumos

ETA : Sorry missed your reply to Syd, above. So you did draw those yourself, then.  Even more impressed!  I'm hopeless at drawing......

Thanks for sharing.

Sylvia

Khalid,
Thank you so much for taking the time to illustrate, and post about, this shaping process.
It's so lovely you share your baking, drawing and teaching talents with us.
:^) from breadsong

excelent illustation, Khalid! You're so kind to share it with us. I knew the 3 different methods that syd talked abot in the first comment, and I always end up with a pointy batard, even when I don't want "pointy ends". Maybe with this method of yours I can get a blunt batard.

codruta

Thanks for putting this up, it was really easy to follow.

- <3M