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Freshly baked batard bread on a cutting board.

The Only Batard Bread Recipe You’ll Ever Need

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Bake the perfect crusty and chewy batard bread at home with this easy recipe. Learn the secrets to a delicious French batard, ideal for sandwiches, dips, and more.

  • Total Time: 2 hours 50 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 3 1/2 cups (420g) bread flour, plus more for dusting
  • 1 3/4 cups (420ml) lukewarm water
  • 2 teaspoons (7g) active dry yeast
  • 2 teaspoons (12g) salt

Instructions

  1. In a large mixing bowl, dissolve the yeast in lukewarm water. Let it stand for 5 minutes until foamy.
  2. Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth.
  5. Let the dough rise in a warm place for 1.5-2 hours, or until doubled in size.
  6. Gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into an oval, tapering the ends.
  7. To do this, flatten the dough slightly, then fold the top third down and press to seal. Fold the bottom third up and press to seal. Gently roll the dough to create a batard shape.
  8. Preheat your oven to 450°F (232°C). Place a baking stone or baking sheet in the oven while it preheats.
  9. Place the shaped batard on a piece of parchment paper. Score the top of the loaf with a sharp knife or lame.
  10. Carefully transfer the parchment paper with the batard onto the preheated baking stone or sheet.
  11. Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
  12. Let the batard bread cool completely on a wire rack before slicing and serving.

Notes

  • Use a Baking Stone: Placing a baking stone in your oven helps to create a crispier crust by providing consistent heat.
  • Score the Dough: Scoring allows the bread to expand properly in the oven and prevents it from bursting.
  • Cool Completely: Resist the urge to cut into the bread while it’s still warm. Cooling allows the crumb to set properly.
  • Author: Serena Miller
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 175 Kcal
  • Sugar: 1g
  • Sodium: 230mg
  • Fat: 1g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://superdailyrecipes.com/the-only-batard-bread-recipe-youll-ever-need/