Description
Master the art of homemade artisan bread with this easy batard recipe. Learn how to bake a crusty, flavorful loaf perfect for sandwiches, soups, and more. Elevate your baking game today!
Ingredients
Scale
- 3 cups (375g) bread flour
- 1 ½ cups (360ml) warm water (105-115°F)
- 1 ½ teaspoons (6g) salt
- ½ teaspoon (2g) instant dry yeast
Instructions
- In a large mixing bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
- Add bread flour and salt. Mix on low speed (or knead by hand) for 8-12 minutes until smooth and elastic.
- Place 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.
- Gently deflate the dough on a lightly floured surface and shape into a batard.
- Place the shaped batard on parchment paper. Cover loosely and let rise for 30-45 minutes.
- Preheat oven to 450°F (232°C) with a baking stone or Dutch oven inside.
- Score the top of the batard. Transfer to the preheated baking stone or Dutch oven.
- If using a baking stone, add a cup of hot water to a preheated pan on the bottom rack of the oven to create steam.
- Bake for 25-30 minutes, or until golden brown and internal temperature reaches 200-210°F (93-99°C).
- Cool completely on a wire rack before slicing.
Notes
- Use a kitchen scale for accurate measurements.
- Ideal dough temperature after mixing should be around 75-78°F (24-26°C).
- Experiment with different scoring patterns.
- Cool the batard completely before slicing to prevent a gummy interior.
- Prep Time: 20 minutes
- Cook Time: 30 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: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: batard bread, homemade bread, artisan bread, bread recipe, French bread, baking, sourdough bread, crusty bread, easy bread recipe