Baguette dough for bâtards from Bouchon Bakery (page 276) by Thomas Keller and Sebastien Rouxel

  • all-purpose flour
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  • instant 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

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 March 30, 2020

    The detailed instructions made this recipe approachable and not too difficult as long as you plan well. My slashing technique needs improvement. I didn't have the whole rocks and chain set-up - just placed a pan in the bottom of the oven and threw some ice cubes in. The batards turned out beautifully crisp with an airy crumb, like bakery bread.

  • twoyolks on December 11, 2016

    This was a great bread. The crust had a decent crunch without being too hard or thick. The crumb was light and airy. The bread itself had good flavor.

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