How come all of my sourdough batards just turn into circles?
Using a batard banneton and circular dutch oven. It’s so weird, i was expecting a slightly oval shape but all i’m getting are circles. I’ve made probably like 20 loaves with it and only one has been batard shaped lol. Thank you for any info!
This also has happened to me. The solution was to shape the loaf as a batard before placing it into the banneton (as opposed to just pressing the loaf into a rough oval). If this might apply to your situation, you can find many videos on youtube about shaping a batard.
In addition, your dough may not be elastic enough to hold its shape, so that it slumps or oozes sideways during baking. Two remedies are 1) shaping technique, and 2) using lower hydration.
This also has happened to me. The solution was to shape the loaf as a batard before placing it into the banneton (as opposed to just pressing the loaf into a rough oval). If this might apply to your situation, you can find many videos on youtube about shaping a batard.
In addition, your dough may not be elastic enough to hold its shape, so that it slumps or oozes sideways during baking. Two remedies are 1) shaping technique, and 2) using lower hydration.
TomP
2 things come to mind
Either will get ya - but as usual - check the starter. It may not be up to the task. Enjoy!