French lean bread from Modernist Bread at Home (page 169) by Nathan Myhrvold and Francisco Migoya

  • bread flour
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  • instant dry yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Serves : 2 bâtards

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

  • Fyretigger on April 29, 2024

    I chose to make Batards, which the book said were easiest to shape, and to bake them using the pre-heated combo cooker / double dutch oven method explained in the book. The dough came together beautifully, following the recipe to the letter and was easy to work with. Sizing the loaf to fit in the dutch oven was a bit tricky and mistakes were made, so they ended up looking like elephant seals as one friend put it. But they did bake up beautifully, with a wonderful crust. Tastes as good as artisan bakery French.

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