Sentences with word «batard»

Wider than a traditional baguette, the sourdough batard delivers the same mildly tart sourdough flavor Try it lightly toasted and topped with melted butter for a simply wonderful snack.

Now form the dough into batards, boules, or pan loaves.

This video demonstrates my method for shaping a pointy batard.

Before shaping a boule or batard loaf, dough is often preshaped into a boule (ball).

I used sweet batard bread, which was perfect.

With floured hands, work the dough as little as possible and form it into a wide 10 - 12 inch batard.

Spray batard with water, but take care not to drench it.

Remove plastic wrap from batard.

David Lebovitz formed his stollen into simple batards (oval - shaped loaves).

Our sourdough batard has a thick golden crust and a deliciously soft interior.

The three B's (baguettes, batards, and boules) are classic, but maybe you want to mix up your loaf shapes now and then.

«Some of the basic shapes are rounds, ovals, batards and baguettes,» Wildflower says.

Our white sourdough baguettes, batards, and rounds, are probably the closest that we come to what people think of as San Francisco Sourdough.

Pictured to the left are sour baguettes, sour deli rolls, a batard, round, twinkle (or sour petit), and a sour loaf.

Ingredients butter, for the serving dish 1/2 French baguette (or 1 batard), cut into 1 - inch cubes 1 large shallot (or 2 small), thinly sliced 1/8 pound very thinly sliced prosciutto, chopped 1 cup white wine (I used Barefoot Chardonnay) 1 1/2 to 2 cups (6 — 8 ounces) grated Gruyère 1 sprig fresh thyme, leaves removed, stem discarded 1/2 teaspoon freshly ground black pepper

Without moving your batard too much, use a dough scraper (or well - floured hands) to slide your dough onto the floured surface.

After the dough is shaped we will quickly roll the top of each batard or boule in this mixture.

2 lbs fava beans in the pod 1 whole grain demi - batard or baguette, thinly sliced 1/4 cup plus 3 tbs olive oil 2 cloves garlic, roasted in oil until soft & browned 1/2 lemon, juiced salt & pepper to taste 1 small wedge pecorino romano, shaved with vegetable peeler