Recipes

Batard - Using Laucke Barossa Sour Dough Rye Bread Mix

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
600 g Laucke Barossa Sour Dough Rye Bread Mix 4 cups
5 g Yeast 1⅝ tsp
420 g Water 1⅝ cups
6 g Butter, oil or Margarine (optional) 1⅝ tsp

Method

  1. Preheat oven to 190°C (fan forced) or 210°C (conventional).

  2. Use your bread machine, or a suitable mixer to mix ingredients and knead the dough, or alternatively, knead by hand.

  3. Shape the dough into a ball. Allow the dough to relax for about 10 minutes, and then gently knead and reshape to the desired shape. Keep the dough pieces warm, or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced, if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment.

  4. Gently brush the Batard with egg and milk mixture prior to baking.

  5. Place the Batard in the oven at 210°C Conventional or 190°C Fan Forced for 15 to 20 minutes until baked.

Helpful Hints

  • Tepid water will help your dough to rise
  • If adding butter, oil or margarine, reduce the equivalent amount of water.
  • The amount of water suggested should give a soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Wallaby Flour.
  • A Batard is a long or Vienna shaped loaf.

  • Specialty Breads
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