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chefJohnpaul,the batarde has nothing to do with the crumb. Please don't tell your baker I said this!! As in the sauce you referred to It is based on something familiar then modified. The batarde is a little longer and if you hold a bagguette end to end and gently squeeze like a accordion to widen the middle, that is what a Batarde looks like
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johnpaul, I just visited your web site. Very nice.So why are you so concerned with the size of a batarde?
Or is this only a test?

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Chefjohnpaul, You are correct to assume that sauce batarde is called so because of having no direct relationship to a "mother sauce"
Also I have seen this sauce bound with egg yolks. All the other ingredients are correct
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