I made this Batard to go with the light and fresh seafood lunch my Uncle Gary put on for us. He brought amazing seafood: Crab, Prawns, Barramundi and Snapper.
Batard is the French word for the English "bastard". In both languages, these words refer to "something of irregular, inferior, or dubious origin." Batard (emphasis on the -tard) refers to an inferior baguette, typically half the length and many times the width of a classic baguette. (Traditional baguettes are about 2 inches in diameter and anywhere from 15 to 40 inches in length.) The long slender shape of a baguette maximizes the crust to bread ratio, but requires more time and labor to achieve than its squat batard cousin.
What I like about the Batard is that it keeps moist for longer and is great for sandwiches. It still has a great crust and doesnt dry out after you slice it to serve on the table for a long lunch.
Method:
In a cup mix the yeast with the water and honey. Let rest till bubbling - 5mins
Put half the flour in a bowl and add the yeast mixture. Mix to combine then add rest of the flour and salt.
Turn dough out onto a floured workbench and knead (dusting with extra wholemeal or semolina flour if neccesary) for 10 minutes, incorporating the sunflower seeds.
Shape the dough into a round and place covered in a warm place until doubled in size.
Turn out onto bench and knead lightly then shape into a round by folding the edges into the centre and turning clockwise until all edges are folded in. Turn dough over and, with palms facing upwards, cup either side of the dough and slide hands opposite directions; stretching the surface of the dough and pushing the sides further underwards (see demo photos here).
Place on a floured baking tray and let prove for 10 minutes covered.
bake in a preheated 200C oven for 25-35 minutes until brown and sounding hollow when tapped.
Spray surface with water and sprinkle salt and oregano over top.
Batard is the French word for the English "bastard". In both languages, these words refer to "something of irregular, inferior, or dubious origin." Batard (emphasis on the -tard) refers to an inferior baguette, typically half the length and many times the width of a classic baguette. (Traditional baguettes are about 2 inches in diameter and anywhere from 15 to 40 inches in length.) The long slender shape of a baguette maximizes the crust to bread ratio, but requires more time and labor to achieve than its squat batard cousin.
What I like about the Batard is that it keeps moist for longer and is great for sandwiches. It still has a great crust and doesnt dry out after you slice it to serve on the table for a long lunch.
Ingredients:
1 tsp powdered yeast
400-425g wholemeal organic plain flour
300ml warm water
Small handful sunflower seeds
Pinch of oregano
1 tbsp olive oil
1 tsp Salt
1 tsp honey
In a cup mix the yeast with the water and honey. Let rest till bubbling - 5mins
Put half the flour in a bowl and add the yeast mixture. Mix to combine then add rest of the flour and salt.
Turn dough out onto a floured workbench and knead (dusting with extra wholemeal or semolina flour if neccesary) for 10 minutes, incorporating the sunflower seeds.
Shape the dough into a round and place covered in a warm place until doubled in size.
Turn out onto bench and knead lightly then shape into a round by folding the edges into the centre and turning clockwise until all edges are folded in. Turn dough over and, with palms facing upwards, cup either side of the dough and slide hands opposite directions; stretching the surface of the dough and pushing the sides further underwards (see demo photos here).
Place on a floured baking tray and let prove for 10 minutes covered.
bake in a preheated 200C oven for 25-35 minutes until brown and sounding hollow when tapped.
Spray surface with water and sprinkle salt and oregano over top.
The bread went will with prawns because it was a chewy crunchy contrast to the lemon-dressed, light flesh.
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