February 24, 2015 - 2:17pm
French recipe translation?
I'm looking at an old Brioche recipe - in French and at one point it just says:
pâte bâtard
This is in-between the mix at slow speed, then the above, then mix at speed 2.
A literal translation just tells me batard dough - which might be an instruction to shape it, but at this point in the recipe, it's just going from speed 1 to speed 2...
So I'm wondering if anyone has seen this before and if it actually means anything. The dough seems to work without me doing anything special at that point, other than upping the speed...
Cheers,
-Gordon
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Brioche recipe that asks for two mixes. A split recipe. The first is mixed with half the butter, shaped and left in a cool place overnight to rise, the next day the other half of the butter and some flour is kneaded in.
Any splitting or additions going on between the speeds?
Mini
.. should have updated here.
No, it's not a split recipe - all the butter goes in at speed 2 after the pâte bâtard instruction. (then a 30 minute rest before overnight in the fridge) Apparently it's a reference to the firmness of the dough - the French have 3 stages - soft, firm and in-between - hence the bâtard (lit. bastard!) ... So it just means you're aiming for a medium firmness dough. It's a recipe I'm looking at for freezing once shaped - which reminds me - I'd better get the frozen ones out of the freezer for tomorrow morning to see if they'll defrost and prove overnight...
Cheers,
-Gordon