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How to Shape a Perfect Batard | Final Result at the End of the Video! 🫶🏻 Fresh Basil-Dried Tomato Sourdough 🌿🍅 280 g bread flour (or all purpose flour) 70 g whole wheat flour 270 g water 70 g sourdough starter 7 g salt 8 g fresh basil 🌿 40 g dried tomatoes 🍅 Temperature 23-24°C (73–77.0°F) 1. Water sourdough starter flour. Mix. 1 hour rest. 2. Add Salt. 40 minute rest. 3. Perform 3 sets of coil folds with 40-minute intervals. During the first coil fold, add inclusions (basil and tomato). 4
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How to Shape a Perfect Batard | Final Result at the End of the Vide…
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Here’s another festive bread idea that splits an already proved batard loaf in two giving you demi baguettes or ‘filone’ as we call them in Italian. Have you tried this yet? 🤎 The video starts with the loaves already split in two. ⬇️ Here are my steps to creating this festive design concept: 1️⃣ Chill the dough in the freezer for 30–60 minutes before scoring. This helps firm it up and gives you more control. 2️⃣ Turn out the dough and split it in half. Dust off any residual flour from the surfa
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Here’s another festive bread idea that splits an already proved batar…
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