Share a little about the ingredients and techniques used to create this dish/item. This is actually my third round of batards. After round one, I had a total fail-the bread just would not raise, so I went out and bought new yeast, and these are much more successful! My husband also made sure our water softener had regenerated last night so our water wasn't as hard as last time. One other item I did differently is that I bought a pastry mat from the Kitchen Collection Store. This mat is large with a silicone covering and it made the dough so much easier to manage. It was significantly better than using just the counter top, and I had to use far less oil. That was $19.99 well spent! This is the basic lean dough method with the ingredients EXACTLY as printed. I did make my loaves weigh 10 ozs. Next time, I might make them 11, and then I think that would use pretty much the dough. My holes are ok, but I don't think I let it raise quite enough. I have such a hard time telling when it's raised. I had to bake this in two batches, so the last loaves raised more while the first batch was in the oven. I'm curious to see their holes, but we haven't cut into it yet.