איך לעצב בטארד

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...

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