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Final shaping a batard, with the classic Tartine fold, popularized by Chad Robertson. A strong final shaping method. 1. Envelope Fold 2. Stitch 3. Roll from the top down 4. Tuck 5. Into the banneton 6. Stitch or pinch, if needed Sometimes I roll from the bottom up in Step 3. Bottom up is a bit tighter rollup and often shows the spiral in the crumb. The final stitching/pinching is optional. This dough was really full of air and wanted to open up after shaping. #sourdough #sourdoughbaking #sourdou
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