This week, we introduce the bâtard, a derivative of the traditional French baguette. Sometimes referred to as a torpedo loaf, a bâtard is typically shorter and wider than a baguette, often with ends that come to a point.
The flavor profile is similar to the French boule, with two key differentiating factors. First, we started with a higher ratio of our “starter” (natural yeast) and then ferment the dough longer than we customarily do, which introduces a more complex flavor . Second, because of the shape of the loaf, there is a higher ratio of crust to crumb, which makes this a great loaf to slice with your favorite cheese, dip in olive oil, or eat in the car immediately after you pick it up from us!