Simple Baton Bread recipe

PUBLISHED: 00:00 06 February 2015

White Batard Sliced

White Batard Sliced

not Archant

By Julie and David Peeks, of Artisan Foodworks

We hope your New Year’s resolution was to eat only quality bread and this may inspire you to have a go at baking some yourselves. We have devised a simple bread recipe that is ready in three to four hours and to hopefully get you into the habit of making your own.

The bread is a simple brown baton, which combines 75% strong white flour with 25% wholemeal. The wholemeal gives a depth of flavour and produces a good brown loaf that will rise. If you increase the proportion of wholemeal flour the rise of your loaf may reduce proportionately to the amount of wholemeal.


390g Water (tepid circa 30°C)

15g Vegetable or Rapeseed Oil

8g Yeast

440g Strong white flour

140g Wholemeal flour

7g Salt


Firstly weigh the water and oil into a mixing bowl, add the yeast followed by the flour. Finally add the salt making sure this does not mix directly with the yeast.

Combine all the ingredients into a firm ball and tip from the bowl onto your work surface (there is no need to either flour or oil your work bench).

Knead the dough by stretching out the dough, this ensures that you stretch out the gluten strands to ensure the dough can stretch and rise. In effect the yeasts are working through the nutrients in the flour and a bi-product is carbon dioxide, which creates the air bubble in the bread and enables the rising process.

Knead the dough by hand or use the dough hook on your mixer for about 7-10 minutes, until it is smooth and has a visible sheen. You should be able to stretch a piece of the dough to create the ‘window pane effect’ where the dough has a thin membrane that the light passes through and does not tear.

Leave the dough to rise in a covered bowl, this can take anything from one hour, depending upon the ambient temperature. The ideal temperature for making dough is 27°C.

Once the dough has proved, turn out from the bowl and knock all the air out. Try not to overwork the dough as this will damage the gluten structure.

Shape the dough by stretching the dough away from you, if the dough resists your efforts leave it to rest for a minute and repeat the process. Starting from the top roll the dough over itself to half way back to you. Turn the dough 180° and repeat the process rolling the dough over itself. Turn under the ends of the dough and place in a well floured proving basket or lightly oiled bowl and cover.

Leave to prove for about 30 minutes to an hour or until the dough springs back when lightly prodded with you finger.

Pre heat your oven to 230°C.

Turn out the dough from your bowl or proving basket onto a baking sheet and score the top of the loaf with three deep cuts, this helps the ‘oven spring’ when the bread rises as it goes into the hot oven.

Place in the oven and bake at 230°C for 10 minutes, followed by 190°C for 30 minutes.

Remove from the oven and place on a cooling rack and enjoy!

For more information about Artisan Foodworks and their breadmaking classes call David or Julie on 0845 860 2141.

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