Monday, September 7, 2009

Inglourious Batards

Inspired by the North Head bakery in Grand Manan, this is a family favourite. We call it "St. John Valley Bread". The recipe is very simple if you use the breadmachine to make the dough. I have just done a variation of the recipe in the breadmachine book and added a few twist. To make the dough just add the following ingredients to the breadmaker and mix on the "dough" setting:

1 2/3 cups water
3 tbsp powdered milk
2 tbsp of olive oil
2 tbsp honey
2 tsp salt
1 1/4 cup whole wheat flour
2 1/2 cups white flour
3/4 cup Spearville Mills St John Valley grains
1 1/4 tsp yeast

When it comes out of the machine put it on a floured surface and divide in two (I use a dough knife). Then slightly flatten the dough and roll like a jelly roll to make a batard (like a french loaf). Place them on a slightly oiled pizza stone and let them sit for about 15 minutes while the oven heats up to 450. Slice the top of the loaf with 3 diagonal slices. Bake at 450 for about 10 mins then at 400 for another 15 min. Check the internal temp with a food thermometer for 200 degrees. Let it cool on a rack before cutting.
This made a beautiful bread for an outdoor meal with friends.

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