Batard from Baking with Julia (Chef Danielle Forestier) Recipe

So many people have asked us for an "Authentic" baguette/batard recipe. Here is a GREAT one that was presented on "Baking with Julia". We cut the recipe in half to make 2 loaves. One was slice in the traditional fashion the other we left plain to show how it "explodes" if you do not.

Batard from Baking with Julia (Chef Danielle Forestier)

Batard are made from the same ingredients as baguettes. The only difference is the length of the finished product. Both the baguette and the batard weigh 250g or 8.8 ounces. It is the law in France you can NOT use any ingredients except flour, water, yeast and salt and that you must wait 20 minutes before selling the bread after baking.

Makes 3-4 loaves

5 cups bread flour
2 cups cool water (about 78 F)
One .6-ounce/17g cube compressed (fresh) yeast
2 1/2 teaspoons salt

Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to draw in flour closest to water. Work in increasingly larger circles, adding water and drawing in flour to form a medium-soft dough. Pull dough toward you with a dough scraper. Smear small pieces of dough across the work surface away from you with the heel of your hand. Work through all the dough in this way. Put dough on a floured board, cover with a towel, and let rest 15 minutes. Flatten dough into a disk and crumble yeast over it; fold dough over on itself to mix in yeast. Repeat flattening and folding until yeast is fully incorporated. Sprinkle on salt and knead for 15 minutes, using flour as necessary, until smooth and elastic.

Grab dough at one end and lift shoulder-high. Slam it onto work surface and roll dough over on itself. Give dough a quarter turn, grab at one end, and repeat slamming, rolling, and turning motion for 10 to 15 minutes (about 865 times if you count), using flour as necessary, until the dough is smooth and elastic. Form into a tight ball and let rest, covered with a floured towel, for 15 minutes. Turn dough over and flatten slightly. Grab dough on either side and stretch it out; fold stretched ends back to the center. Repeat with top and bottom. Work into a tight ball and put onto a floured baker's peel or floured work surface, cover with a floured towel, and let rise in a warm place until nearly doubled. Turn dough out onto work surface and punch down. Divide into thirds or quarters (or halves, for boules; see below). Form into balls, cover lightly, and let rest 5 minutes. Rub flour into a large cotton towel and lay on a board or peel. Make a standing pleat at a short end of the towel and set aside. To form batards, turn dough smooth side down and flatten it. Lift dough, fold into thirds, and flatten into an even rectangle. Roll and flatten two more times. Dust hands, dough, and board with flour as necessary. Put dough seam side up on work surface and mark the midpoint with a groove. Lift top edge of dough and fold it two thirds of the way down. Seal the seam with the heel of your hand. Lift, fold, and seal again. Fold top edge down to bottom edge and seal the seam. Scrape work surface and, working with one piece of dough at a time, turn the dough seam side down, cup right hand over center of dough, and place cupped left hand over right. Start rolling dough back and forth along counter, widening the space between hands as dough extends; keep hands cupped and fingertips and heels of hands touching the counter. Push dough forward with heels of hands and pull it back with fingertips.

When it is about 14 inches long, press down on ends to taper them. Lift shaped dough, seam side up, onto floured towel and pull a pleat of towel up to cradle it. When pieces are shaped, fold end of towel over loaves and let rest 2 hours, or until dough has risen and barely springs back when poked. Position rack in lower third of oven and line with a baking tile. Place a cast-iron skillet on oven bottom.

Preheat oven to 425F/218C/Gas 7

Flour a baker's peel. Toss 1/2 cup water into skillet and immediately close oven door. Flip one batard onto the peel and slash 3 diagonal cuts in the top. Transfer immediately to the oven. Slash and transfer the other two batards as fast as possible. Bake 20 to 25 minutes, until brown and an internal temperature of 200F/93C. Cool loaves at least 20 minutes before cutting.

To form a boule, fold dough over on itself a few times on an unfloured work surface. Work dough between hands and surface to form a smooth ball. Line a colander with a floured towel and place dough inside. Let it rise in the colander 2 hours.

Position rack in lower third of oven and line with a baking tile. Place a cast-iron skillet on oven bottom. Preheat oven to 425 F. Flour a baker's peel.
Toss 1/2 cup water into skillet and immediately close oven door. Roll the boule onto the floured peel and transfer to the oven. Bake 25 minutes or until brown and an internal temperature of 200 F. Cool at least 20 minutes before cutting.

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach

info@yadachef.com | 954-367-YADA (9232)

561-285-7466

www.yadachef.com

south florida catering and personal chefs

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed alread...

White Fish Gravlax Recipe

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet. If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens. Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/34g coarse salt 2 tablespoons/25g caster sugar 1 tablespoon/7g of ground black pepper 1/2 teaspoon/2g ground allspice 1/2 teaspoon/2g ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/28g of unsalted butter, softened 2 Tablespoons/28g of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves. Liberally sprinkle on both sides of the fish. Lay half of the dill in a glass container. Place the fish on top and cover with rest o...

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts 4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided 1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1 bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and ...

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a healthy heart , weight management, protection against diabetes and hypertension, and improved digestion . The vitamins , minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible nuts and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence dates the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the Anacardiaceae family from the genus Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are d...

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun! YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity. Each class is a new experience. Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen. Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to fa...

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul September 11th, 2020 Cookware , Grilling & Outdoors Aluminum foil – sometimes incorrectly called tin foil – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little dull at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives. Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of metal foil or metal leaf composed of an aluminum alloy containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended applicati...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Eat Your Vegetables - They Are Good For You

There's no question that eating three to five servings of fruits and vegetables daily will improve your health. But more and more experts are saying healthy eat ing is not only about how many servings you eat. It's about the variety you pick, too. Eat a diet of solely white foods, and you'll miss key nutrients your body needs—even if your palette includes cauliflower, onions, and mushrooms. Adding a multivitamin doesn't cut it either. "People will say, 'I'm taking a multivitamin, so I don't really need to eat these,' " says Karin Hosenfeld, RD, LD, a dietitian in private practice in Dallas, but she says scientists don't know whether whole foods may offer undiscovered benefits that vitamins don't. "We do know for sure that if you don't eat your fruits and vegetables, you're not getting your fiber, and that's [helping keep] your blood sugar down." Every one of your meals doesn't have to be multicolored...

YaDa Chef Private and Personal Chefs

Search This Blog