For those of you for whom French is not your first, second, or even third language, a “bâtard” is essentially just an oval shaped loaf of bread. It just sounds so much more sophisticated to call it a bâtard rather than referring to it as just an oval loaf of bread. And you know, I am nothing if not the very essence of sophistication. Yah right?!?!

But when it comes to bread, I can get quite high on my horse about it. Especially good homemade bread. Because, frankly, there is nothing more delicious. And this bread is a perfect example of really good bread. Absolutely perfect for toast in the morning and especially fabulous when served as crostini. (See recipe below.)

It is however, a bit of a pain in the patootie to make. And probably not a good bread for a beginner to tackle. Unless of course, you are one of those people who overachieves at everything you have ever tried. On the first try! Then go for it. For the rest of us, I would say a bit of bread baking experience would be wise.

I found this recipe, much changed by me, on the King Arthur baking site. The instructions from the good folks at King Arthur would have me start the process with “fed” sourdough starter. For me, that would make it a three-day process. I simply don’t think that far in advance. As it is, even with my changes, it takes two-days to produce this lovely loaf. That much I can handle. And totally worth the effort.

But my way does require the addition of a small amount of active dry yeast. And even though not called for in the original recipe, I managed to slip in a bit of olive oil action too. (I love olive oil with this type of bread.)

So, in conclusion, if you have the time, discipline, and fortitude, please give this bread recipe a try.

As with everything, you will never achieve if you don’t first try. It always amazes me when people can’t believe I made the bread they are enjoying. When actually, homemade bread is one of the easiest and most forgiving baked good you can produce. But then, if you don’t try, you don’t know. So, try things folks. We are only on this planet for a very short time. Who knows, you might find that collecting the elusive chanterelle mushroom from its hiding place under a Douglas fir to be the best and most rewarding fun you ever had. Or learning to play the ukulele or the joys of down hill skiing in your mid 40’s. There are an infinite number of possibilities. But each require that first step. And with first steps, as in first steps taken by babies, you might fall on your face. Pick yourself up, dust yourself off, and start all over again. It’s called life. And life is meant to be lived! And cherished. Baby steps, successes, failures, and everything in between!

Peace and love to all.

1 c. sourdough starter discard, room temperature

1½ c. lukewarm water

½ tsp. active dry yeast

2½ tsp. kosher salt

5 c. unbleached all-purpose flour, plus more if needed

extra virgin olive oil

In the bowl of your stand mixer, stir together the starter, water, yeast, and 3 cups of the flour. Beat vigorously for 1 minute. (I use my paddle attachment for this rather than my dough hook.)

Cover and let rest at room temperature for 3 hours. Refrigerate overnight, or for at least 12 hours. (The dough will expand some during it’s time in your refrigerator.)  

The next day, add the salt and enough flour to form, with your bread hook, a smooth firm dough. For me, this took the full 5 cups of flour, and then some. Just be sure to touch the dough. Because, when I first started adding additional flour, 5 cups looked like too much. But when I actually touched the dough after 4½ cups, I quickly realized that the look of this dough is deceiving. It looked like it had enough flour, pulled away from the bottom of the mixer bowl like it had enough flour, but when I poked the dough and actually felt its density, in no way would it have held its shape. Simply not enough flour. So, I added enough more flour to create the dough required to hold a shape.   

When your dough is nicely kneaded and ready for the next rise, pour a bit of olive oil in the bowl, and using your hands and a stiff rubber spatula, work the dough into a ball entirely coated with the oil.

Cover the bowl with plastic wrap and allow the dough to rise until it’s light and airy, with visible gas bubbles. Depending on the starter you use and the temperature of your kitchen, this may take 4 to 5 hours. (Mine took 4 hours.) For best results, gently deflate the dough once an hour.   

Cover a large baking sheet with parchment paper. Then pour a bit of olive oil in a small container and lightly grease your hands. (Take your rings off first. Don’t forget where you left them!) Gently pat the dough to deflate it slightly and remove any large bubbles. Divide the dough in half, right in the bowl. Form each half into a loose ball, then gently stretch the dough while tucking the dough under itself as you form an oval. (I know there are fancy ways to shape a Bâtard, but frankly, I don’t have time or the inclination for fancy-schmancy loaves of bread. I just shape the loaves as best I can in my hands, then plop the darn things on the prepared pan! If they look a little misshapen, I mess with them a bit more on the baking sheet.) (If you have any leftover olive oil gently smear it on the loaves.)    

Cover and let rise until very puffy, about 2 hours. Don’t worry if the loaves spread more than they rise; they’ll pick up once they hit the oven’s heat. Toward the end of the rising time, preheat the oven to 425-degrees. While the oven heats, place a pan of water on the bottom rack. I use a 9-inch cake pan half full of water.

Spray the bâtards with lukewarm water; this will help them rise in the oven by initially keeping their crusts soft and pliable. 

Slash the bâtards. Try one slash down the length of the loaf, two diagonal slashes, or another symmetrical pattern of your choice. Make the slashes fairly deep; a serrated bread knife or lame, wielded firmly, works very well. 

Bake the bâtards for 25 to 30 minutes or until they are a nice golden brown and  the internal temperature reaches 208-degrees. Remove from oven and cool on a rack before slicing. 

Store bâtards, loosely wrapped, for several days at room temperature. Freeze for longer storage.

This bread makes great crostini. (See recipe below.)

CROSTINI

crusty bâtard (like this one) or a French baguette

extra-virgin olive oil

flaky or fine sea salt

Pre-heat oven to 450-degrees. Line a rimmed baking sheet with parchment paper.  

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9-11 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

We love homemade pizza. And I especially love thin crust pizza. Not so much for the overall taste, but more for the reduction of carbs. Less dough, less carbs and calories. So, I decided to come up with a crust that I could pat out very, very thin. Just enough crust to support all the yummy topping ingredients. And while I was at it, I decided for the pizza I was building that evening, and because I had some fresh basil in the fridge that was quickly becoming tired, I would work up a pesto like sauce. So, you will find that recipe below too.

So, nothing more to say except I didn’t take a picture of the finished product. (Hard to take a picture of the bottom crust of a pizza after it’s been baked. If you don’t believe me, try it yourself sometime. But only if you plan to serve upside down pizza!)

As always, peace and love to all.  

1 c. warm water

½ tsp. granulated sugar

1 pkg. or 1 scant T. active dry yeast

½ tsp. kosher salt

1 T. extra virgin olive oil

½ c. whole wheat flour

1½ c. unbleached all-purpose flour, more or less

Combine the water, sugar, and yeast in the bowl of your stand mixer. Let sit for 10 minutes. Add the salt, olive oil, whole wheat flour, and 1 cup of the all-purpose flour.

Using your dough hook, mix/knead until the dough is smooth and elastic using as much flour as required.   

Cover and let rise for 20-30 minutes. Divide dough in half. (Dough can be used immediately or a portion frozen for later use.)

To bake your pizza on a pizza pan or baking sheet:

Lightly grease a 12-inch pizza pan. Sprinkle with a bit of cornmeal. Place one of the half pieces of dough on the prepared pizza pan and pat it with your fingers until it stretches over the whole pan. Make sure the edge is a bit thicker than the rest.

Place in a pre-heated 475-degree oven for about 8 minutes to set the crust. Remove from oven and spread with pizza sauce and toppings of your choice.

Return to the oven and continue baking for 10-20 minutes longer or until the crust is a nice golden color and the cheese is melted and starting to brown. Remove from oven and let sit for 5 minutes before cutting into slices.  

To bake your pizza on a pizza stone:

Pre-heat your oven and pizza stone to 475-degrees. (This takes longer than just heating your oven. So, you may want to start heating your oven at the same time you start making your dough. Rise time and all.)

Place a piece of parchment paper on top of a pizza peel or a baking sheet with only one edge. Pat one of the half pieces of dough out as thin as possible. Then, place your topping ingredients over the crust.

Transfer the pizza (parchment paper and all) off the pizza peel or baking sheet onto your pre-heated pizza stone and bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly. Remove from oven and wait 5 minutes before cutting. (I don’t have a pizza peel. I use a one-sided baking sheet. When the pizza is ready to come out of the oven, I just slide the pizza, parchment paper and all, back on to the baking sheet.)

BASIL PESTO PIZZA SAUCE  

2 garlic cloves

2 c. packed basil leaves

tiny pinch kosher salt

a couple grinds black pepper

¼ c. extra virgin olive oil

½ c. freshly grated Parmesan cheese

Place all the ingredients in your food processor. Whirl until you reach desired consistency.

Slather the sauce on unbaked or partially baked crust. Use as much of the sauce as you want. That may be only half of the sauce, or every last bit scraped out of the food processor.