With an oval form whose length can be anywhere between that of a baguette (60-70 cm) and a boulot (20-25 cm) [ref: The Taste of Bread, p 74], the batard along with the boule are perhaps the two most commonly used shapes for free-form breads. The batard gets its oval form through a classically two stage shaping […]
Tag Archive 'batard'
- "Honest bread is very well—it's the butter that makes the temptation."- Douglas Jerrold, English playwright and critic (1803-1857)
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