Application Guide

Any of the shapes can be made from 1
1
/
2
or 2 pounds
dough.
The glaze referred to in these shaping instructions is the
classic lean bread glaze, 1 egg white with 1 table spoon water beaten until
foamy and brushed onto the dough with a pastry brush.
Bâtard
Makes 1 large loaf
In the same family as the baguette and ficelle, bâtard translates to “bastard,”
as it is a cross between a round loaf and a baguette. It is a large oblong tor-
pedo-shaped loaf that looks like a shorter, fat baguette. You will need a
whole recipe of dough to form one loaf. Pat the dough into a rectangle,
tightly roll up and fold into thirds the long way, as for a baguette, then shape
into a 12-inch elongated oval (the ends can be blunt or tapered) with a thick
middle section. Gently transfer, seam side down, to a greased and dusted
15
1
/
2
-by-8-by-4-inch French bâtard cradle pan or a greased and dusted 17-
by-12-inch baking sheet. Slash the top 3 times on the diagonal with a sharp
knife no deeper than 14 inch, or make one long slash down the middle of
each loaf. Let rise until doubled in bulk, about 1 hour. Glaze, and bake in a
hot oven for 35 to 40 minutes, or until the surface of the loaf is golden brown
in color and sounds hollow when tapped on the top and bottom with your fin-
ger. Immediately remove the loaf from the pan to a cooling rack.
Ficelle
Makes 3 or 4 thin loaves
This loaf is long, like a baguette, but only about 2 inches in diameter after
baking. Divide the dough into 4 even portions. Flatten each into a thin 14-by-
6-inch rectangle with your palm. Tightly roll up and fold into thirds the long
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