Skip to main content

Batard from Baking with Julia (Chef Danielle Forestier) Recipe

palm beach personal chef

Print Friendly and PDF
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.
palm beach personal chef

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach
info@yadachef.com | 954-367-YADA (9232)
561-285-7466

south florida catering and personal chefs

Popular posts from this blog

September 14 is National Cream Filled Donut Day

September 14 is National Cream Filled Donut Day! Whether you enjoy chocolate, vanilla, lemon or ganache filling in your donut, today is the perfect day to enjoy these sweet treats! Donuts came to the United States in the mid-1800s through Dutch settlers that were known for their pastries. The first donut with a hole in the middle is said to be a creation of American Hansen Gregory. Thankfully, someone after Hansen made the brilliant decision to fill that hole with delicious cream filling! These were so well-liked that the Boston Creme Donut, perhaps one of the most popular cream filled donuts, became the official donut of Massachusetts in 2003. Celebrate National Cream Filled Donut Day with a stop at your local bakery for a box of fresh cream filled donuts! Or better yet, make them yourself. punchbowl 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 cate

Here’s Why Southerners Love to Put Salt on Watermelon

  Does salt on watermelon make it even sweeter? It’s important to stay hydrated during the summer, but that doesn’t mean you can only get your hydration from water. Whether you’re hanging out by the beach, relaxing by the pool or playing a few rounds of soccer, you need to look after yourself. Take breaks, drink water and eat hydrating foods… like watermelon! This popular melon is a summer staple. But have you ever served it with salt? Southerners love to put salt on watermelon, and while it may sound strange, we’re here to explain why. (And it’s not even the most fun way to eat watermelon.) Why You Should Put Salt on Watermelon You’ve probably heard this a million times before, but adding a bit of salt to something sweet will actually make it sweeter. That’s why you’ll often add a pinch of salt to chocolate chip cookies or brownies. Sweet and salty go together extremely well. Think sea salt mocha cookies or mango and Tajin. There’s a reason sweet and salty desserts are so popular! Thi

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 remove wilted leave

Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe

Serves 4 4 skinless, boneless chicken breasts, about 6 ounces each 1 tablespoon/15ml good olive oil Tapenade 3/4-cup/135g mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons/22ml drained capers 2 tablespoons/30ml extra virgin olive oil Mushroom Sauce: 4 tablespoon/60g unsalted butter 8 ounces/225g Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1 small onion,  chopped 1/2 teaspoon/2ml salt, plus extra to taste 1/2 teaspoon freshly ground black pepper, plus extra to taste 1/2 cup/125ml dry white wine 2 tablespoons/30ml chopped fresh chives or par Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken, preheat the

Aunt Vicky's Apple Fritter Recipe

This simple and SUPER easy apple fritter recipe is for any cook, at any level. The following recipe from Chef Joseph's Great Aunt Vickie. Apples, cored and sliced into wedges 1 cup/120g Flour* 1 cup/240mo Beer* Oil, Vegetable, for frying Confectioners Sugar Mix the flour and beer. Heat 4-inches vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. Place confectioners' sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding. Top fritters with confectioners' sugar and transfer to a serving platter. * Note: Your beer and flour are to be in equ

Air-fryer Bubble & Squeak

Put leftovers to good use. Ingredients 300g / 3/4lb  leftover roast potatoes 300g / 3/4lb leftover cooked vegetable (such as carrots, swede, turnips, parsnips, Brussels sprouts, kale) 4 sprigs of fresh woody herbs (such as rosemary, sage, thyme) olive oil Method Place the veg in a large bowl and mash well with a potato masher (or use clean hands), then shape into 6 even-sized 3cm-thick patties. Meanwhile, pick the fresh herb leaves, and toss in ½ a tablespoon of olive oil. Arrange the patties in an air fryer* in a single layer. Cook at 190°C/375F for 15 minutes or until beautifully crisp, scattering over the herbs for the final 5 minutes. Jamie Oliver 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

Scallion Bread Recipe

This earthy, rustic bread cut into wedges is delicious served with any sambal or chutney. 1 1/2 cups/188g all purpose white flour 1 teaspoon/5ml/5g salt  1/2 cup/120 plus 1 tablespoon/15 hot water 1/2 cup/50g chopped scallions 1 1/2 teaspoons/7ml sesame oil 1 tablespoon/15ml canola or vegetable oil Place the flour and salt in a food processor. With the machine running, pour in the water and process until the dough almost forms a ball. Add the scallions and process until a soft ball forms. Remove the dough from the food processor and knead by hand on a floured surface for 1 minute. Cover the dough with a kitchen towel and let it rest for 10 minutes. Roll the dough out on a floured surface into an 8 1/2 inch/22cm square. Brush with sesame oil. Starting at the end nearest you, roll the dough up into a right jelly roll. Slice the roll into three equal parts. Roll each third between two sheets of plastic wrap into 6 1/2 inch/17cm ovals, 1/8 inch t/3mm to 1/4 inch/6mm thick. Heat 1 teaspoon/

Salmon Wellington Recipe

  TASTY SPINACH, BAKED RED PESTO SAUCE & LEMON by Jamie Oliver Ingredients 1 onion olive oil 4 cloves of garlic 500 g frozen spinach 1 x 320 g sheet of all-butter puff pastry 4 x 130 g salmon fillets, skin off, pin-boned, from sustainable sources 2 large free-range eggs 1 heaped tablespoon red pesto 1 lemon Method Preheat the oven to 220°C/425°F/gas 7. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic. Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry ed

Half Brined Polish Pickles

We love pickles and are often experimenting with different tastes and flavours.  Recently we made some a new batch using no vinegar.  This method is brining them.  The longer they sit the more tangy they get. We also had some left over liquid from a previous batch with had vinegar.  We combined 2 different methods to create a 1/2 brined 1/2 pickled cucumber.  DELICIOUS!  We added fresh horseradish root because we found in Poland it is a common practice.  We had no grape leaves, so we substituted fresh bay leaves.  Both will keep the cucumbers crisp and crunchy.  The brine will get cloudy. Makes 10-16 half pickles 1 pound/500g small pickling pickles (5-6)* 1 cloves crushed garlic 1 thumb sized piece of fresh peeled horseradish root 1 teaspoon/5g yellow mustard seed Small handful fresh dill or 1 tablespoon/15ml dried dill weed 4 cups/1 liter water 1/4 cup/60ml white vinegar 1/4 cup/59ml/55g coarse sea salt OR 2 1/2 Tablespoons/37ml/41g table salt handful fresh dill or 3 tablespoons/45ml

Parmesan Crusted Beef Recipe

  This is a great for dinner parties. Everything can be done in advance. Sear the meat, cook the sauce and spinach. Put everything on an oven safe serving plate or baking dish. The meat will finish cooking while everything else reheats.  Serves 4 (4) 4oz/115g pieces beef tenderloin  1 egg, lightly beat ½ cup/118ml toasted GF breadcrumbs ½ cup/118ml vegan parmesan cheese 1 teaspoon/5ml olive oil 2 cloves garlic, minced divided 4 whole fresh tomatoes, peeled seeded and chopped ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 3 or 4 basil leaves, cut into thin strips ¼ cup/60ml white wine 2 tablespoon/30ml parsley, chopped 1 tablespoon plus 1 teaspoon/20ml butter 4 large handfuls of baby spinach 8 ounces/225g baby bella mushrooms, sliced Combine the egg, crumbs and cheese. Divide evenly pressing on the top of the tenderloin. In a large skillet over medium heat add 1 teaspoon/4ml oil, and sauté the beef 3 minutes on each one side. Turn and cook 2 - 3 minutes on the other for medium rare. Re