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Wild Rice and Chive Bâtardes

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Wild Rice and Chive Bâtardes

Wild Rice and Chive Bâtardes

amanda

Equipment

  • **Stand Mixer (KitchenAid 5-Quart Bowl Lift Model)**: Ideal for kneading dough efficiently, offering various speeds to control the process perfectly.

  • **Pastry Cutter Set**: Essential for combining butter with flour in a precise manner, ensuring even distribution and texture which is crucial in batard making.

  • **Digital Kitchen Scale (OXO Good Gadgets Stainless Steel Food Scale)**: Precision is key in baking; this scale helps measure ingredients accurately, ensuring consistent results every time.

  • **Rice Cooker (Zojirushi Rice Cooker with Keep Warm Function and Timer)**: For perfectly cooking wild rice without the risk of burning or overcooking it.

  • **Silicone Baking Mat Set**: Non-stick baking mats prevent sticking, making transferring your batards into the oven a much smoother process. They can also aid in achieving an evenly browned crust on your batards.

  • **Bread Knife (Wusthof European Cook’s Choice Bread Slicer)**: Perfect for slicing fresh bread, including your wild rice and chive batards, ensuring clean cuts without squashing the loaf.

  • **Rubber Spatula Set**: Essential for scraping bowls to ensure you use all ingredients efficiently and avoid waste during dough preparation and mixing.

  • **Bread Baking Stone (Foodservice Imagine Wire & Glass Combo)**: While optional, a baking stone can help achieve a crispier crust on your batards by absorbing moisture and evenly distributing heat.

  • **Digital Food Thermometer (ThermoWorks SmartProbe Digital Instant-Read Meat & Fish Probe)**: Ensures that the internal temperature of your batard reaches a safe level for consumption, contributing to food safety without sacrificing flavor or texture.

Ingredients

  • 4 cups (or more) bread flour

  • 1 tablespoon quick-rising dry yeast (from two 1/4-ounce envelopes)

  • 1 tablespoon golden brown sugar

  • 2 1/4 teaspoons coarse kosher salt

  • 1 cup plus 2 tablespoons water

  • 1/4 cup buttermilk

  • 1 cup cooked wild rice, drained, cooled

  • 1/2 cup chopped fresh chives (about 3 large bunches)

  • Nonstick vegetable oil spray

  • 1 large egg white, beaten to blend with

  • 1 tablespoon water (for glaze)

Instructions

1

Instruction 1

Bread: Mix 4 cups bread flour and next 3 ingredients in large bowl of heavy-duty stand mixer fitted with paddle attachment.
2

Instruction 2

Warm 1 cup plus 2 tablespoons water and buttermilk in small saucepan over low heat just until instant-read thermometer inserted into mixture registers 95°F.
3

Instruction 3

Add cooked wild rice and chives to flour mixture; add buttermilk mixture. Mix on low speed until dough forms coarse ball, about 2 minutes. Let dough rest in mixer 5 minutes. Replace paddle attachment on mixer with dough hook. Mix dough until smooth, elastic, and slightly tacky but not sticky, adding more flour by tablespoonfuls as needed, about 4 minutes.
4

Instruction 4

Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap and refrigerate overnight (dough will rise very slowly; do not punch dough down).
5

Instruction 5

Let dough rise, covered, in draft-free area at room temperature 1 1/2 to 2 hours before shaping (dough may not double).
6

Instruction 6

Line large rimmed baking sheet with parchment paper. Transfer dough to floured surface; divide into 2 equal pieces. Roll out each dough piece to 8x6-inch rectangle. Starting at 1 long side, roll up each rectangle to resemble torpedo. Use fingers to pinch seam closed and taper ends by rolling each loaf back and forth on work surface, forming bâtardes about 11 inches long. Transfer to prepared baking sheet, spacing 4 inches apart; spray with nonstick spray. Cover loosely with plastic wrap. Let loaves rise in warm draft-free area until almost doubled in volume, 1 to 1 1/2 hours.
7

Instruction 7

Position rack in center of oven; preheat to 450°F. Brush loaves with egg glaze; place in oven. Reduce oven temperature to 425°F. Bake until loaves are puffed and lightly browned, and sound hollow when tapped on bottom, 35 to 45 minutes. Transfer loaves to rack; cool at least 1 hour. DO AHEAD: Cool loaves completely. Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw at room temperature. If desired, rewarm loaves wrapped in foil in 350°F oven about 15 minutes. Cut loaves crosswise into slices.
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