107: How to shape a BATARD - Bake with Jack
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...
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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
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