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

  • bread flour
  • whole wheat flour
  • active dry yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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