Russia · Wheat
Nareznoi Baton
Батон нарезной
A classic Russian white baton with a thin crust, soft crumb and distinctive diagonal scores.
What makes this bread distinctive?
The name Nareznoi refers to the regular cuts made before baking. A little fat and sugar produce the soft crumb expected from an everyday sandwich loaf.
- Flour profile
- Wheat
- Core technique
- Straight dough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Measure every ingredient before starting Nareznoi Baton. Adjust the final water gradually because flour absorption varies.
- 02
Mix until no dry flour remains, then follow the Straight dough method without forcing the dough.
- 03
Ferment until the dough shows clear aeration and expansion. Treat the stated time as guidance rather than a fixed deadline.
- 04
Shape gently, proof until ready and preheat the oven thoroughly before baking.
- 05
Bake until the crust and centre are fully set, then cool on a rack before slicing.
BAKER'S NOTES
Small details,
better results.
- Use fermentation signs rather than the clock alone.
- Preheat the oven thoroughly and record useful adjustments for the next bake.
- Cool completely when the loaf has a dense rye or whole-grain crumb.
AT THE TABLE
How to serve it
- Breakfast sandviçi
- Sarımsaklı kızarmış ekmek
- Çay yanında tereyağı ve reçel