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Inglourious Batard

This is the actual recipe inspired by Inglourious Basterds for our series of 2010 Oscar Party Dishes.

You can take the easy way on this one and stop by your local French bakery and pick up a batard loaf, or live adventurously and make your own.

Starter:

  • 2 1/2 cups whole wheat flour
  • 2/3 cup warm water
  • a pinch of salt
  • 1/8 tsp active dry yeast

Dough

  • 2 1/2 cups whole wheat flour
  • 1 cup water
  • 1/2  Tbsp salt
  • 1/4 tsp active dry yeast

Begin by adding the starter yeast into the warm water slowly.  Once it is sufficiently mixed, pour into the flour and salt in a large bowl.  Mix, cover, and allow to sit overnight.

Sometime the next day, mix all the dough ingredients in a seperate bowl.  Break the starter dough into pieces and mix into the dough mixture.  Pound and fold the dough for serveral minutes until it is thoroughly mixed.  Place in a greased bowl and allow to rise for 1 hour.  Remove dough and fold it a few times, then let rise for 1 hour.  Repeat.  Remove the dough and roll into a wide rounded oval.  Allow to rise for an additional hour.  Place a couple of shallow slices across the top of the loaf before putting it into a preheated 450 degree oven.  Place a  baking dish of water underneath to even some of the baking.  Bake for 20 minutes, then rotate the loaf 180 degrees, and bake an additional 20 minutes.  Serve with your favorite, German, French, or Russian cheeses.

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2 Comments so far »

  1.  

    romain said

    October 11 2010 @ 5:57 pm

    great movie. funny recipe!

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  2.  

    Pokopen said

    April 2 2015 @ 5:55 pm

    This bread must have tasted so good with the amuont of whipping cream, and you have done such a beautiful job on the bread. I have watched the video..the japanese chef are very skillful to the extend of placing ice water below the bowl for a good loaf of bread.They were beating the dough for quite a long time..kudos to you for kneading with yr hands..must be a good form arm exercise..lolBut they were pouring liquide little by little all the time…but in yr recipe it was asked to mix all to the dry ingredients. I’m hoping to bake them soon with mixer of cause lol ..its very tiring for me to use my hands..and plain lazy.Its it a must to refrigerator and rest overnight for the dough. But i did not noticed this proses on the video ,maybe they did ..but i do’nt understand japanese. Do u mind verify it.thanks

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