Bâtard (Báh-tar) from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 94) by Zoë François and Jeff Hertzberg

  • bread dough
  • EYB Comments

    You may use The master recipe: artisan free-form loaf recipe on p. 64, the Strong white dough recipe on p. 77, the Light whole wheat dough recipe on p. 79, or the 100% whole wheat dough recipe on p. 82. See recipe for variation.

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

  • Eat Your Books

    You may use The master recipe: artisan free-form loaf recipe on p. 64, the Strong white dough recipe on p. 77, the Light whole wheat dough recipe on p. 79, or the 100% whole wheat dough recipe on p. 82. See recipe for variation.

  • anya_sf on February 21, 2022

    Using strong white dough with diastatic malt powder, this loaf had a lovely, dark, crisp crust and slightly chewy interior with medium crumb. Baked 10 days after making the dough, it was very flavorful. One pound of dough makes a fairly small loaf; I preferred a slightly larger one.

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