Rustic batard from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 128) by Jessamyn Waldman Rodriguez

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Notes about this recipe

  • IvyManning on January 26, 2025

    Not that impressed, though I didn't do the slow ferment of 4-24 hours they mention as an alternative method. I think this is key because we didn't love the flavor and crust was matte and too thick.

  • anya_sf on September 04, 2018

    My loaf wasn't pretty, but it tasted great, with a dark crust, chewy, open crumb, and mild sour flavor. This recipe is more approachable than similar recipes, as the pate fermentee requires less time than a real sourdough starter. I made it over the course of 3 days, as suggested in the notes, which means the dough actually sat in the fridge 24 hours instead of 12. My bread was done in 40 minutes, so check early.

  • Zosia on July 19, 2016

    This is a crusty loaf with a chewy crumb and good flavour that requires a preferment and long periods of fermentation. The whole wheat flour wasn't noticeable so I would be tempted to increase that next time. I kneaded the dough according to my stand mixer manufacturer's recommendations (lower power level for a longer time)

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