Batard

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A Batard is a long or Vienna shaped loaf. We have used Laucke Barossa Sourdough Rye for its flavoursome blend of traditional sour dough and artisan white rye but you could also use an alternative Laucke Bread Mix.

Ingredients

600g Laucke Barossa Sour Dough Bread Mix
9g Yeast
430ml Water
6g Butter or Oil (optional)

Method

  1. Use your bread machine, or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand MIXING AND KNEADING
  2. Round the dough into a ball. Allow the dough to relax for about 10 minutes and then gently knead and reshape to the desired shape. Keep the dough pieces warm or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment PROOFING
  3. Gently brush the Batard with egg and milk mixture prior to baking
  4. Place the Batard in the oven at 210°C Conventional or 190°C Fan Forced for 15 to 20 minutes until baked.

 

Helpful hints

  • Tepid water will help your dough to rise
  • If adding butter, oil or margarine, reduce the equivalent amount of water
  • The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Bakers Flour.

Alternative Laucke Bread Mixes can be used to make a Batard loaf

Bread Mix Variety Bread Mix
Quantity		 Yeast Water Butter or oil
(optional)
Crusty White 600g 9g 380ml 6g
Crusty White 500g 7g 315ml 5g
German Grain 600g 9g 410ml 6g
German Grain 500g 7g 340ml 5g
Multigrain Soy & Linseed 600g 9g 390ml 6g
Barossa Sourdough Rye 600g 7g 430ml 6g
Fibre White 500g 7g 335ml 5g
Phyto Soy 500g 7g 340ml 5g
Golden Wholemeal 600g 9g 400ml 6g
Wholemeal 500g 7g 335ml 5g
LCK005RecipesBarossaSourdough