Published On Jul 17, 2019
The classic Batard is fast becoming my favourite shape of the moment, and yet another shape that is not as simple as it seems. Here's how I shape it up my way...
Don’t forget to share your bread on Instagram using the #bakewithjack so I can see!
Here's the spec for these loaves:
800g Strong White Bread Flour
200g Wholemeal Bread Flour
650g Water (65% Hydration)
24g Fresh Yeast
16g Salt
20g Olive Oil
Online Bread Making Courses in the Homebaker's Club: https://www.bakewithjack.co.uk/online...
Dough Scrapers and more in the SHOP: https://www.bakewithjack.co.uk/shop
Buy my BOOK
Amazon US: https://www.amazon.com/BAKE-JACK-Brea...
Amazon CA: https://www.amazon.ca/dp/1529109701?t...
UK and everywhere else: https://smarturl.it/BakeWithJack
Sign Up
Home Baker’s Bulletin: https://www.bakewithjack.co.uk/youtub...
Follow on Instagram: / bakewithjack
Follow on Facebook: / bakewithjack
THANK YOU for supporting me on Patreon: / bakewithjack