Silicone Bread Sling-Batard

The Easiest Way to Load and Lift an Oval Sourdough Batard Baking a batard — the long, oval sourdough loaf — has one notorious problem: getting the shaped dough into a hot Dutch oven without losing its form. Parchment paper doesn't cradle the oval shape, and the dough can spread or deflate mid-transfer. Our Silicone Bread Sling for Batards is engineered specifically for oval loaves. It cradles the batard shape from the banneton to the Dutch oven, giving you full control at every step — including the lift out. Product Details Shape: Oval, designed specifically for batard-shaped sourdough loaves Material: Premium food-grade silicone — same high-quality construction as our round sling Heat rating: Up to 450°F — safe for Dutch oven and cast iron baking Surface: Nonstick — releases dough cleanly without sticking or tearing Handles: Firm, comfortable grip for safe loading and removal from the oven Reusable: Dishwasher-safe, built for hundreds of bakes Why Batard Bakers Love It Shape-specific support — unlike a round sling, this one cradles the oval profile of a batard so the dough doesn't spread sideways on transfer Works with high-hydration doughs — the nonstick silicone surface handles wet, fragile doughs that would stick to or tear through parchment No more parchment origami — fold, crinkle, and stuff parchment into an oval Dutch oven is a workflow nightmare; this sling eliminates all of it Safer in-and-out — the handles keep your hands well away from a 450°F Dutch oven during loading and the final lift How to Use It Remove your shaped batard from the fridge and flip it onto the oval sling. Score the top of the dough — a single long slash down the center, or your preferred pattern. Using the sling handles, lower the dough into your preheated oval or round Dutch oven. Bake with the lid on for 30 minutes (steam phase), then uncover for the final 10–15 minutes until the crust is deep golden brown. Lift the loaf out using the handles. Rest on a wire rack for at least 1 hour before slicing. Batard vs. Boule: Which Loaf Shape Is Right for You? Batard (Oval) Boule (Round) Shape Oval / torpedo Round Best for slicing Yes — uniform slices for sandwiches and toast Good — more variation in slice size Scoring style Single long score or decorative pattern Cross, spiral, or decorative pattern Requires oval banneton Yes (or long oval proofing bowl) Round banneton Best sling for this shape Silicone Bread Sling — Batard Silicone Bread Sling — Boule Frequently Asked Questions Can I use a batard sling in a round Dutch oven? It depends on the size. An oval loaf can fit in a round Dutch oven if the interior is large enough (6–7 quart). A 5-quart round Dutch oven may be too tight for a full-sized batard. If you bake batards regularly, an oval or long Dutch oven is the ideal pairing. Is this the same silicone as the round sling? Yes — same premium food-grade silicone construction and 450°F heat rating. The only difference is the shape. Will it affect oven spring or steam retention? No. The sling sits between the dough and the Dutch oven floor, not around the sides. The lid still traps steam normally, and your loaf will spring and crust exactly as expected. Is it dishwasher safe? Yes. Top-rack dishwasher safe, or hand wash with warm soapy water. Do you also sell a round version? Yes — our Silicone Bread Sling for Boules is designed for round sourdough loaves and is available separately. Batard Baker's Toolkit Gold Scissors — the preferred scoring tool for batards, giving you precise control over a long center score Digital Food Scale — accurate measurements are the foundation of consistent dough development Bowl Cover — keeps moisture in during the bulk fermentation and cold proof stages