An oval or oblong-shaped loaf, shorter and wider than a baguette but longer than a boule.
The batard shape is a great all-purpose shape for sourdough. It slices nicely for sandwiches and fits well in most Dutch ovens. Shaping a batard involves folding the dough into a rectangle, rolling it into a log, and sealing the seam. It's slightly more challenging than a boule but gives you a more uniform crumb.
