Description
Craft the perfect homemade batard bread with this easy-to-follow recipe. Enjoy a delightful crisp crust and airy crumb, ideal for sandwiches, soups, or a simple snack. Elevate your baking skills with this classic French batard loaf!
Ingredients
Scale
- 3 1/2 cups (420g) bread flour
- 1 3/4 cups (420ml) warm water (105-115°F)
- 1 teaspoon (4g) active dry yeast
- 2 teaspoons (12g) salt
Instructions
- Activate the yeast: In a large bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until frothy.
- Mix the dough: Add the bread flour and salt to the yeast mixture. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First Proofing: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5-2 hours, or until doubled.
- Shape the dough: Gently punch down the dough and turn it out onto a lightly floured surface. Shape into an oblong, tapering the ends.
- Second Proofing: Place the shaped dough in a well-floured banneton basket or bowl lined with a floured kitchen towel. Cover and let proof for 1-1.5 hours.
- Preheat oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Bake: Carefully remove the hot Dutch oven. Invert the dough into the Dutch oven. Score the top. Cover and bake for 20 minutes.
- Finish Baking: Remove the lid and continue baking for 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
Notes
- Use high-quality bread flour for the best gluten development.
- Ensure the water is at the correct temperature to activate the yeast effectively.
- Knead the dough sufficiently for a chewy texture.
- Proof in a warm, draft-free environment for optimal results.
- Scoring the dough allows for proper expansion in the oven.
- Baking in a Dutch oven creates a steamy environment for a crisp crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210 Kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: batard bread, batard loaf, French batard, homemade batard, bread recipe, baking, sourdough bread