KNEADED BREADS | BOULE | BATARD | HOMEMADE BREAD | BEGINNER BREAD MAKING

Learn how to make a basic homemade kneaded bread as opposed to the no-knead breads we've been making so far. Learn how to shape a boule (round-shaped loaf) and a batard (oval-shaped loaf). Also, learn simple scoring methods.

Chapters:

00:00 - Intro
01:08 - Ingredients & Supplies
06:17 - Measuring & Mixing
10:50 - Kneading
18:13 - Rising
19:49 - Pre-Shaping
24:11 - Shaping a Boule
26:48 - Shaping a Batard
30:41 - Scoring & Baking
36:54 - OPE I made a mistake
42:59 - Results
48:03 - Bonuses & Bloopers

RECIPE

(Kneaded Boule & Kneaded Batard from Bread Baking for Beginners by Bonnie Ohara)

Two Loaves

500 g All Purpose Flour = ~3 1/4 cups
375 g Water (about 95 degrees F) = 1 5/8 cups = 13 fl oz
8 g Yeast = 1 tbsp
10 g Salt = 1 tsp

One Loaf

500 g All Purpose Flour = ~3 1/4 cups
375 g Water (about 95 degrees F) = 1 5/8 cups = 13 fl oz
8 g Yeast = 1 tbsp
10 g Salt = 1 tsp

KNEADED BREAD METHOD

Measure

Mix

Let dough rest for about 20 mins

Knead dough on a floured countertop for 5-10 minutes (or until dough keeps its shape well and doesn't break when stretching it)

Let dough rise 3 hours

Carefully take dough out and place it on a floured countertop

If making two loaves, separate dough into two halves (you can measure the dough by weight if you want perfection, I always "eyeball" it.

Pre-shape your dough(s) by creating a rough disc shape and creating some surface tension across the top of the dough.

Let dough bench rest on the counter for about 30 minutes (cover with a kitchen towel)

If making a boule (round loaf):

Shape dough on lightly floured countertop - bring top down to the horizontal center and the bottom up to the horizontal center. Make a seam between the top and bottom. Give the dough a 1/4 turn and repeat (bring the new top down to the new horizontal center and the new bottom up to the new horizontal center and make another seam)

Flip the dough over and cup your hands around the dough to create surface tension across the top of the dough. This will also smooth out the top of the dough and keep the folded portions contained on the bottom of the dough.

Flip the dough back over and place it in a floured banneton (seam side up) to proof for 1 - 2 hours.

If making a batard (oval loaf):

Shape dough on lightly floured countertop - slightly flatten the dough out on the counter. Then, bring the top down to the horizontal center and create a seam. Then, fold the two corners of the "new top" that was formed into the center. Then, you'll do the same to the bottom. Fold the two bottom corners up to the center. Bunch all the corners together in the center. Then, fold the triangular top over the triangular bottom. You should end up with a oval shape.

Flip the dough over and cup your hands around the dough to create surface tension across the top of the dough. This will also smooth out the top of the dough and keep the folded portions contained on the bottom of the dough.

Flip the dough back over and place it in a floured banneton (seam side up) to proof for 1 - 2 hours.

For either a boule or a batard:

Preheat the oven to 475 degrees F

Place your dough in your chosen baking container (dutch oven, bread oven, etc.). Bake with steam (by using a lid or putting another pan on the bottom of your oven and filling it with water) for 25 minutes. Take off the lid or remove the additional steam pan and bake for 15-20 minutes until the outside of the bread is golden brown.

Remove bread(s) from the oven, and let cool on a cooling rack for at least 30 minutes.

Slice and enjoy!

Let me know in the comments how your bread turns out! You can also mention me on instagram (@shannon_on_the_gram)

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