Tartine Bread Recipe - making a batard shape
Hello, I am a very new bread maker - have made the no-knead bread with my own starter successfully and made Chad Robertson's Tartine Country Loaf recipe this weekend, and after 20 hours of labour, turned out fantastic. My question is, can this bread recipe be made in a batard (not sure about the spelling) shape rather than round. It is hard to cut and use for sandwiches in the round shape. The issue is that I don't have a dutch oven that is a 'batard' shape. Would this recipe work and turn out with the same crust quality if I made the bread on a stone and inverted a long clay flower pot container on top of it? Sorry if I am not explaining this well. I know there are all these different steaming methods out there, but quite honestly they scare me. Making the bread in an enclosed container is just so easy and efficient. Any suggestions from anyone?
All of the above is possible... yes make it into a batard shape and use the same dutch oven. If it is too big, then instead of breaking the dough into halves for two loaves, break it into thirds so you have 3 batards. You'll have to vary the baking times a little bit (perhaps a few minutes less per loaf), but you should be all ok!
I recommend using parchment paper when possible to help hold and shape the loaf during transfers, but that's just one method. Good luck!