See my process for shaping a batard or watch me shaping below for a quick tutorial. Flour the top of each preshaped round and your work surface. Using your bench knife, flip one round over onto the floured area and shape it into a batard. Using two hands, transfer the dough top-side...
And yes, the rye flour is sticky and just doesn’t want to knead nicely! Nevertheless, I now have a sourdough-like rye bread that I can make, thanks to you!!! Reply Paula says: Thank you so much for sharing your experience! It makes me so happy to hear that this recipe helped ...