The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Different lean doughs for baguette vs boule/batard?

leftcoastloaf's picture

Different lean doughs for baguette vs boule/batard?

I was reading Tartine Bread and noticed that Chad uses a different type of dough for his baguettes because he wanted a lighter crust than his country loaf. 

Does anyone else have different lean doughs for baguettes vs boules or batard?

kendalm's picture

these 3 loaves can and often made with a straight White flour same dough around 70% hydration. You mention country loaf aka pain de compagne which although often shaped as a large boule really refers to the dough which is usually a blend of white and wheat and sometimes including rye. If you were to shape that into a baguette you'd have a long thin pain de compagne amd would typically qualify it as such ;)