BȃTARD在味道和外观中类似于长方形宝石，但一半的长度和略宽。

BȃTARD

What is a Bȃtard?

Bȃtard是一条法国面包6至12英寸长，3至6英寸宽。1BȃTARDs are similar in taste and appearance to baguettes but are half the length and slightly wider.

Also known as a torpedo loaf, bȃtards consist of flour, yeast, salt, and water. They are traditionally made using wheat flour but have been adapted to other grains such as:

  • Whole Wheat
  • 黑麦
  • Sprouted Grains

Bȃtards是一款多功能的面包，用于三明治和开胃菜。他们有一个耐嚼的质地和温和的味道。2

Bȃtards有金色棕色柴油外观，白色和打开面包屑内部。外表面具有刻痕标记，可在烘箱弹簧烘烤期间使其在面包中控制的膨胀。1

起源

Bȃrads的起源是辩论的，不能追溯到一个地区或面包店。它们是法式长方形面包的适应性，比传统的长棍面包宽度较小，宽度较厚。1BȃTards没有标准的成分列表，存在许多配方和成型技术的变化。

Bętards如何制作？

BȃTARDs are made using a straight dough method followed by proofing, scoring, and baking.3Straight dough bulk fermentation involves the following steps:

  • Mixing: All ingredients are mixed at low speed for 20-30 minutes at 21-27oC (69.8- 80.6°F) to form a homogeneous dough3
  • 休息：面团留给发酵100分钟2
  • Punching: Dough is punched down and then allowed to ferment for 55 minutes2
  • Dividing and shaping: Dough is divided and formed into an elongated shape by folding edges into the center. The ends are rolled and tapered while the center is left wider than a traditional法国面包.
  • 最终证明
  • 得分
  • 烘烤
  • Cooling
  • 包装

公式

BȃTARDS可以由任何基于酵母的面包配方制成。成分可包括全小麦粉，酵母起动器，发芽小麦或全颗粒。

基本的BȃTard公式如下：4

  • 5-1 / 3杯（24盎司/ 680克）未漂白的面包面粉
  • 2茶匙（0.5盎司/ 14克）盐，或1汤匙粗犹太盐
  • 2-1 / 4茶匙（0.25盎司/ 7克）即时酵母
  • 2杯（16盎司/ 454克）冷水水（约95°F或35°C）

塑造bȃtard.

散装发酵后的成形开始，有许多方法用于产生BȃTARD形状。这是一种常用的整形技术：5

  • Divide dough into small portions
  • 使用手松散而不是过度劳累的面团，将面团压平成矩形
  • 将面团的底部三分之一折叠到中心，并牢牢按压
  • 轻轻推动你的手脚跟进入面团驱逐任何气口，制作紧缝
  • Fold the top third down to the center and press firmly to make a tight seam
  • 将整个面包折成两半，然后沿着边缘挤压以密封接缝
  • 来回滚动以伸长面包的末端
  • 将面包放在面粉良好的沙发上，缝后面升起

参考

  1. 衣领，C.“面包：面包类型。”食品和健康的百科全书，2016，PP。500-507。，DOI：10.1016 / B978-0-12-384947-2.00085-4。
  2. Delcour, J A., and R. Carl. Hoseney. Principles of Cereal Science and Technology. AACC International, 2010. Page 156
  3. “生产方法。”面包师联合会，www.fob.uk.com/about-the-bread-intustry/how-broad-is-made/production-methods/.
  4. Reinhart, P. “Recipe: Classic French Bread.” NPR, NPR, 24 Nov. 2009,www.npr.org/templates/story/story.php?storyID=120580907..
  5. “Batard Bread: Everything You Need To Know.” Make Bread At Home, Make Bread At Home, 16 Nov. 2017, makebreadathome.com/batard-bread-everything-you-need-to-know/.