Mark is a New Zealand non-baker. A very very bad one.
You can meet Gérard Rubaud here.
Or watch him shape batards here.
Gérard says that real men eat batards.
Which is why I am now working on making a decent batard.
My small oven limits the size. I improvise the steam injection with a small plastic bottle with a spray nozzle. There is no baking stone.
My first attempt ended up with a burnt bottom. The loaf, not me.
But last weekend I got what I thought was a nice looking batard.
One day, there may be a loaf good enough to present to Jon, who told me that batards are his favourite bread.
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