Stitching

A shaping technique where you pull the sides of the dough across the center in alternating pinches, crossing left over right like lacing a shoe, while working down the length of the dough. Each pull tightens the outer skin, so it's common for batards and for slack doughs that need extra help holding their shape. Once it's stitched, you roll the dough up and seal the seam.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Use a light touch and a little flour on top only. You want the dough to grip the counter underneath so you've got something to pull against.