Baton bread was one of the most delicious breads from my childhood.
The most delicious sandwiches can be made with baton. It is super soft, has a creamy flavor.
Try it and you will love it.
- all sourdough sponge on it’s peak
- 250 g bread flour
- 10 g salt
- 30 g sugar
- 25g soft unsalted butter
- 30-40g water
- 1 tsp corn starch
- 2 tbs water
- 1 tsp sugar
- 1/2 cup hot boiling water
- 10 pm dissolve sourdough starter on it’s peak in the water, add flour, mix well with spoon, cover let ferment at room temp 74-76F until it increases in volume in 2 or more times (learn how to make sourdough starter from scratch here).
- 8 am By this time sponge should grew 2 times or more. In a bowl of stand mixer add all sponge, sugar, salt, flour.
- Mix dough on low speed of your mixing machine for 5 minutes, or KitchenAid on speed 3 for 7 minutes until well incorporated.
- Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated.
Note: if the dough seems too stiff, add 20g water, continue kneading. If it still too stiff, add 10-20g more.
The dough should come up together and have a smooth surface.
- Cover the dough and let it proof for 3-4 hours at 78-86F/ 28-30C until double or more in volume.
- Divide the dough in 2 equal pieces.
- Shape each loaf as a batard, by folding 2 top edges to make a triangle top, then roll the top into itself, creating a tight roll.
- Transfer the shaped loaves onto a tray, cover, and let them proof for 1-3 hours at 78-86F/28-30C until double or more in volume.
- Preheat the oven to 450F and cast iron pan for at least 30 minutes
- Score the loaves, bake them for 10 min with steam (or with lid on).
- Lower the temperature to 400F open the lid, bake for 20 more minutes, until golden brown.
- Meanwhile prepare the shiny glaze by mixing cornstarch, water and sugar together. Then add hot boiling water and mix until no lumps remain.
- Remove the bread from the oven.
- Generously spread the shiny glaze all over your loaves.
- Let the bread cool down.