- 1). Shape your dough into the traditional baguette or batard shape. Baguettes are the longer French loaves and batards are the short loaves, approximately 12-inches long.
- 2). Spread a layer of cornmeal on the flat surface the length and width of your loaf. Put the loaf on the bed of corn meal.
- 3). Pinch the loaf approximately two inches from the end and cut the dough at an angle. Do not cut all the way through. You should now have the top of the loaf partially separated from the rest.
- 4). Tilt the partially-separated piece of the loaf to the side to form the first "leaf" of the wheat stalk.
- 5). Pinch another section of loaf, cut an an angle and tilt that piece to the opposite side. Continue pinching, cutting and tilting down the length of the loaf.
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