Plump! Batard

Name: Plump! Batard
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams All-Purpose Flour (Lys D'or); 4 grams Salt; 5 grams Sugar; 2 grams Dry yeast; 140 ml Water

cookpad.japan @cookpad_jp

I was surprised that this French bread, made all by myself, turned out so delicious. Ever since then, I've been so into this. I made it plumper than normal French bread in order to really taste the delicious crumb.

＊ Rather than spraying with water, you could steam it in the oven.
＊ There's also a method where you punch down the dough several times during the first rising, but that's too troublesome. I just leave it as is. Leaving it overnight is also okay. Recipe by makoto

cookpad.japan @cookpad_jp

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Ingredients

1 serving

200 gramsAll-Purpose Flour (Lys D'or)
4 gramsSalt
5 gramsSugar
2 gramsDry yeast
140 mlWater

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Steps

1

Place the flour, salt, sugar, and yeast into a bowl. Pour in the warm water all at once and use long chopsticks to mix.
2

Switch to a spatula and knead the dough 20-30 times. (You don't have to put too much effort into this). Cover with plastic wrap and let rise. Leave as is for 6 hours.
3

When the dough has doubled in size, remove from the bowl and form into a smooth ball. Let rest for 20 minutes.
4

Gently spread it out into a rectangle. (Please dust with flour)
5

Fold over one side 1/3 of the way towards the center.
6

Fold the side nearest to you as well.
7

Close the seam in the center. Flip it over and shape it. (Make sure it's plump.) Let rise a second time for 40 minutes. Be careful not to let the dough dry out.
8

Preheat the oven to 250°C. When the second rising is complete, dust with flour through a strainer and then score the top.
9

Spray with water about 10 times and then quickly place in the oven. Lower the temperature to 210° and bake for 19~20 minutes. It's done!
10

It looks like this when it's cut. It contains no egg, milk, or butter, but it's still so fluffy and delicious.