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
Mix flour, water, yeast and sugar and rest for 15 minutes.
- 02
Add salt and softened butter. Knead for 8-10 minutes until elastic.
- 03
Rise for 75-90 minutes. Divide in two and rest for 15 minutes.
- 04
Flatten each piece into a rectangle and roll tightly. Proof seam-side down for 45 minutes.
- 05
Make 4-5 diagonal scores and bake at 210°C for 24-28 minutes.
BAKER'S NOTES
Small details,
better results.
- Score quickly at approximately a 30-degree angle to the surface.
- Brush lightly with water just before baking for a shiny crust.
- Adding butter after the dough gains some structure makes kneading easier.
AT THE TABLE
How to serve it
- Breakfast sandwiches
- Garlic toast
- Butter and jam with tea