![[Photo Batard]](../image/batard.jpg "Batard")
Percentage in the table means the one aginst the weight of floure 100g. Low and middle in the mixing mean speeds of mixing machine. Hard wheat flour means that contains above 12 percent plotin. Semi-hard wheat flour contains plotin between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, wight half is enugh. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage（％） | Weight（ｇ） | Process Name | Process |
|---|---|---|---|---|
| Semi-hard wheat flour | 100 | 350 | Mixing | Low 3min. Middle 5min. |
| Yeast | 2 | 7 | Temperature of the dough | 24C, 75F |
| Salt | 2 | 7 | First bench time | 180min. Punch at 120min. |
| Vitamin-C | 0.1 | 0.4 | Second bench time | 30min. |
| Malt | 0.3 | 1 | Divided weight | 350g |
| Water | 68 | 238 | Shape | Batard 36cm |
| Fermentation | 30C, 86F Humidity 75% 60min. | |||
| Oven | Steam 210C, 410F 30min. | |||
| Division | 2 ea | |||
| Calorie | 640 Kcal/ea |
One of typical French bread