Baking Classics: Rustic Bâtards

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsBaking Classics

The Technique

Rustic Bâtards

Baguettes can be a bit of a challenge to prepare in a home kitchen as it’s difficult to a achieve that ultra crisp crust without the misting elements of a commercial oven plus the length of a traditional loaf may not necessarily fit into the standard. The next best bread style to consider when this particular shape is desired would most certainly be a bâtard or a torpedo loaf. After mulling the procedures that would be needed in order to achieve the results one would expect once the bread was baked, I developed a method that blends the ease of the five-minute yeast bread technique & merged it with a few southern staples to produce two quality bâtards that can be used for a variety of entertaining applications & weeknight meal solutions. Two inverted cast iron skillets & a deep pan of water & ice are utilized to help create the crisp bread surface in place of the Dutch oven in the original procedure. Be certain to look to the Rustic Country BouleThe Guide To Making Handcrafted Bread for additional pointers & advice before beginning.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRustic Bâtards
2 {15-oz} loaves

3 1/4 cups all purpose flour
1 1/2 kosher salt
1/2 tsp dry active yeast
1 3/4 cup water

Whisk together the flour, the salt & the yeast. Add the water & stir until a shaggy dough forms. Cover the bowl with plastic wrap & set aside on the counter top for 12 to 18 hours.

Position one rack on the lowest position in the oven. Place a 13 x 9-inch baking pan filled 2/3 full with water on the rack. Position a second rack directly above it. Place two inverted cast iron skillets directly on the rack. Preheat the oven to 450 degrees. Set the timer for 30 minutes. Meanwhile, turn the dough out onto a heavily floured surface. Divide the dough in half & form each piece into a ball. Working with one piece of dough at a time, flatten the dough into a 10-inch oval shape pressing out any excessive bubbles. Fold the top piece of the dough to the center & press it down. Fold the bottom piece to the center & press it down while creating a seam where the two portions of dough meet. Pinch the dough to seal the seam. Flip the shaped dough over. Starting in the center, gently rock it back & forth to the outer edges to create a 12 to 13-inch bâtard in length. Once at each end, pinch them to create well defined points. Place the shaped dough on one side of a half sheet pan. Repeat the procedure with the remaining piece of dough. Slash the dough surface using a sharp paring knife several times down the length of the shape to create a decorative pattern. Cover the dough loosely with plastic wrap until the timer signals.

Place the half sheet pan in the oven directly over the inverted cast iron skillets. Add 1/2 cup ice to the pan of water. Quickly close the oven door. Bake 15 minutes. Rotate the half sheet pan & add 1/2 cup ice cubes to the pan of water. Quickly close the oven door. Bake an additional 15 to 20 minutes or until the bread sounds hollow when tapped. Remove the bread from oven. Cool completely before slicing.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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The Basics. Dry Active Yeast. How To Make Yeast Breads By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingHow To Make Rustic Bâtards

Rustic Bâtards pair perfectly with a variety of soups such as Farro Minestrone, Fresh Herb Lentil Soup, Classic Tomato Soup & Lemon-Orzo Chicken Soup for quality, family meals but you should also look to this bread shape to fill in for a host of upcoming spring entertaining needs as they make wonderful crostini toasts when thinly sliced. Make the bread now, cut it into slices & tuck away in zip top bags in the freezer. The only preparations that will be needed is to toast them as I have several ideas you’ll want to use them for in a few weeks.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 1

The Ingredients 

The Flour, The Salt, The Yeast & The Water

Most home cooks have all purpose flour in the cupboard & it works beautifully when preparing these bread loaves. 

Salt offers flavor to bread doughs. However, salt can kill yeast so as long as it is dispersed into the flour before the water is added as in this application, it will be fine.

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. This application calls for only a 1/2 teaspoon of yeast so be mindful that it’s not an entire envelope.

When preparing the starter, the water need not be warm contrary to a procedure that should be followed when preparing more traditional bread doughs. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 2

The Starter

Begin by whisking together the flour, the salt & the yeast in a large glass bowl. Just be certain to disperse the yeast & salt throughout the mixture. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials2a

Add the water. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials2b

Stir the mixture until a shaggy dough forms. Halfway through blending, switch from using a whisk & finish the task with a rubber spatula. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials2c

When the task is complete, it should look like a rudimentary dough mass. Cover the bowl with plastic wrap & set aside on the counter top for 12 to 18 hours.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials2d

The stand time is what will give the dough a tangy flavor. The bowl of ingredients you started with 12 plus hours earlier will look more like a sourdough sponge. It will be level in the bowl but bubbly & lively, maybe even a touch too soft. This is normal. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 3

The Shaping

This particular dough is just a bit stickier & softer than the Rustic Country Boule & it is the shape that sets it apart from other bread styles. Be certain to heavily flour the work surface & dust the dough heavily as needed while forming & shaping it.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3a

Divide the dough in half using a bench scraper. Each piece should weigh approximately 15 ounces.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3b

Shape each piece of dough into a ball. Cover one piece with plastic wrap while working with the other.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3c

Flatten the dough into a 10-inch oval shape. Fold the top piece of the dough to the center & press it down.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3d

Fold the bottom piece to the center & press it down while creating a seam where the two portions of dough meet. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3e

Pinch the dough to seal the seam.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3f

Flip the shaped dough over. Starting in the center, gently rock it back & forth to the outer edges to create a 12 to 13-inch bâtard in length. Once at each end, pinch them to create well defined points. Place the shaped dough on one side of a half sheet pan. Repeat the procedure with the remaining piece of dough. Slash the dough surface using a sharp paring knife several times down the length of the shape to create a decorative pattern. Cover the dough loosely with plastic wrap until the timer signals.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 4

The Baking

Surfaces that retain heat well create signature crisp exteriors of bread when coupled with steam. To replicate this process at home, two inverted cast iron skillets that the pan of dough will rest on during baking plus a deep pan of water that are given ample time to preheat in a hot oven work beautifully. Once both elements are preheated & the dough is added, a little ice is tossed into the water & the oven door is closed quickly which creates the steam needed to help form the crusty exterior of the bread. This technique is used twice during the baking process.

Once the timer signals, remove the plastic wrap. Place the half sheet pan in the oven directly over the inverted cast iron skillets. Add 1/2 cup ice to the pan of water. Quickly close the oven door. Bake 15 minutes. Rotate the half sheet pan & add 1/2 cup ice cubes to the pan of water. Quickly close the oven door. Bake an additional 15 to 20 minutes or until the bread sounds hollow when tapped. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 5

 The Rustic Bâtards

Remove the bread from oven. Cool completely before slicing. Serve the bread with soup, pasta or accompany slices with appetizers.

The Tune
“Little Bitty Pretty One” Frankie Lymon

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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