Description
Master the art of baking with our step-by-step guide to perfect batard bread. This artisan bread recipe ensures a crisp crust and airy interior every time. Learn how to make this classic French bread at home!
Ingredients
Scale
- 500g (about 4 cups) of bread flour
- 350g (about 1 ½ cups) of warm water (around 90-95°F or 32-35°C)
- 10g (about 2 teaspoons) of salt
- 5g (about 1 ½ teaspoons) of instant dry yeast
Instructions
- Mixing and Kneading the Dough: Combine warm water and yeast, let sit. Add flour and salt. Knead for 8-10 minutes until smooth and elastic.
- First Proof (Bulk Fermentation): Place dough in an oiled bowl, cover, and let rise for 1.5-2 hours until doubled.
- Shaping and Second Proof: Deflate dough, shape into a batard. Place seam-side up in a floured basket or bowl, cover, and let rise for 1-1.5 hours.
- Baking the Batard: Preheat oven to 450°F (232°C) with a Dutch oven inside. Invert dough into the Dutch oven, score the top. Bake covered for 20 minutes, then uncovered for 20-25 minutes until golden brown. Cool completely before slicing.
Notes
- Use a kitchen scale for accurate measurements.
- Ensure water is warm, not hot.
- Knead dough thoroughly.
- Allow dough to rise fully during both proofs.
- Score the dough properly.
- Prep Time: 25 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: 290mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: batard bread, artisan bread, homemade bread, French bread recipe, bread recipe, baking, sourdough, bread making, yeast bread