Fresh batard just out of the oven. This will be lunch with triple cream Brie, maybe some olive tapinade.
Fresh batard just out of the oven. This will be lunch with triple cream Brie, ma
Submitted 2 days ago by 
david@theblower.au to hob@piggo.space
Quick Facts About the Loaf
The Name: The French word bâtard literally translates to "bastard".
The Origin: In 19th-century French baking, it was created as a hybrid "bastard child" between a long, thin baguette and a round, ball-shaped boule.
Dimensions: It is typically 6 to 12 inches (15 to 30 cm) long. It features tapered or blunt ends and a thicker, domed middle.
Why Bakers Prefer It: Shaping a loaf into an oblong batard creates excellent surface tension for a better rise (oven spring). It also yields more uniform, rectangular slices that are perfect for making sandwiches and toast.