Batard Bread: A Step-By-Step Guide

Welcome, dear friends and bread enthusiasts, to a delightful new chapter in your homemade breadmaking journey! Today, I'm unveiling a recipe that's sure to win both hearts and tastebuds alike: the charming and oh-so-enticing Batard Bread. You may know it as a close cousin to my beloved Dutch Oven Sourdough, but with a delightful twist that's impossible to resist.

Imagine a loaf that embodies the perfect balance between crusty, golden exteriors and irresistibly chewy interiors. That's precisely what this homemade French batard delivers! With just four simple ingredients, a touch of baker's intuition, and a little flour on your hands, you'll be able to bake a batard loaf that is equal parts breathtakingly gorgeous and an absolute delight to savor with each and every bite. 

Remember the flavors and textures you adore in my classic Dutch oven bread, but now picture a loaf that has taken on a more oblong shape. It's like a scrumptious, crusty baguette's laid-back cousin—an appealingly elongated beauty that exudes a rustic charm all its own. Add a bit of my homemade plum jam, apricot preserves or strawberry rhubarb jam on top - breakfast perfection.

Crackling with character, the crust of this batard French bread boasts that delightful, audible crunch, heralding the magic that awaits within. As you slice through its golden shell, you'll reveal a treasure trove of pillowy softness and a beautifully developed crumb that dances with tangy flavor.

One of the most incredible aspects of this sourdough batard is its simplicity. With just flour, water, salt, and the magic of sourdough starter, you can create a mouthwatering masterpiece. It's amazing how only a few humble ingredients can come together to form a piece of edible magic. Seriously, friends. If you want to impress your loved ones, it's time to get on the homemade bread-making train.

⭐ Why You’ll Love This Recipe 

Aside from being incredibly satisfying to master and delicious beyond your wildest dreams, this French bread batard recipe is also: 

• Made With Only 4 Simple Ingredients - Well, technically speaking, it’s really just 3 — bread flour, water, and salt. But, you’ll use the bread flour and water to create your sourdough starter, so we’ll call it 4. Then you've have an artisan bread with an oval shape in no time!
• Fun Twist On Round Sourdough - Once you’ve tackled the bread-making basics, it’s fun to branch out and try new shapes and forms using the same base recipe!
• Wholesome & Delicious - One of the remarkable benefits of homemade sourdough batards is their easy digestibility. Thanks to the fermentation process, sourdough bread becomes a friendlier option for our digestive systems. The natural enzymes and beneficial bacteria present in sourdough help break down complex carbohydrates and gluten, making it easier for our bodies to absorb and enjoy without discomfort.
• Versatile - Whether you're craving a simple slice topped with your favorite spread, using them for sandwiches or paninis, or even transforming them into delectable garlic bread or croutons, these batards can do it all. Their sturdy crust and tender crumb provide the ideal canvas for exploring a wide range of flavors and culinary creations, allowing you to unleash your creativity in the kitchen with every bite.

Note: Remember, this batard bread recipe is a delightful new shape variation of my basic sourdough bread. So, if you've mastered the latter, you're already on your way to becoming a bread batard maestro!

🍴Ingredients

As promised, you only need a handful of ingredinets to make homemade batard delicious recipe:

• Sourdough Starter - Feel free to flex your culinary muscles and make your own active sourdough starter using just flour and water. Alternatively, you can easily find pre-made starters online, in specialty stores, or perhaps borrow some from your friendly neighborhood bread-making buddy. Once you've got your fermentation process and starter bubbling away, the possibilities are endless! Gift it to loved ones or transform it into an array of delectable treats like banana bread, flatbread, focaccia, pancakes, and crackers—the choice is yours!
  
  To embark on this delightful Batard Bread adventure, head on over to my Ultimate Primer on Making Sourdough Starter and guide for freezing sourdough starter. I'll guide you through the process, step by step, ensuring that your jar of bubbling starter is ready to create delicious bread magic in your kitchen!

• Water - If possible, opt for filtered water to elevate the taste of your sourdough creation. Trust me, it makes a remarkable difference! Also, keep an eye on your water temperature. Try an get it to room temp, preferably around 70F.
• Bread Flour - While all-purpose flour can do the trick, I highly recommend using the protein-rich goodness of bread flour. Its higher protein content means more gluten, resulting in a superior structure for your homemade bread.
• Salt - In my kitchen adventures, regular kosher salt takes the spotlight. However, sea salt can also play a delightful role. Just be sure to steer clear of iodized table salt, as it can leave a bitter aftertaste.
• Olive Oil - No need to bring out your prized bottle of cold-pressed finishing oil just yet. The olive oil in this recipe is simply for greasing the bowl, saving the splendor for when the bread is fresh out of the oven and ready for dipping.
• Rice Flour - Ah, the secret to success when dusting your banneton! Opt for gluten-free rice flour, which is excellent at preventing any sticking. However, if rice flour isn't at your fingertips, fear not! A generous coating of all-purpose or bread flour can create a sufficient barrier.

⚒️ Equipment

Dutch oven sourdough bread doesn’t require a ton of kitchen equipment, either. Here’s what I suggest you use:

• Heavy Cast Iron Dutch Oven -  Baking sourdough in a hot dutch oven provides the perfect humid environment for the loaf to become golden and crusty. If you don’t have one, you can swap in a heavy pot with a tight-fitting lid. That said, do yourself a favor and invest in a pretty one — you don’t have to spend hundreds of dollars to get a quality dutch oven these days!
• Banneton Basket- Also known as a bread-proofing basket or a brotform, bannetons come in basically every size and shape imaginable and they help to impart a pretty design on your bread dough crust. 
• Razor - While you can totally get a specific bread scoring knife known as a lamé, you don’t need one if you’re just giving breadmaking a try. Just grab a fresh, clean razorblade instead to slash the dough.
• Parchment - I’ve said it before and I’ll say it again: parchment is a non-negotiable in the baking world! In this instance, it’ll allow you to carefully lower your sourdough bread into a preheated dutch oven without burning yourself or dropping the loaf.

📖 Step by Step Instructions

If you're a visual learner like me, you're in luck! I've prepared a video in the recipe card that takes you through each step of crafting your very own sourdough batard. Make sure to check it out before diving into the following directions. Now, let's begin!

Mixing and Folding the Sourdough Dough

Step 1: Levain Magic. Start by combining your active starter and water in a mixing bowl. Add bread flour and mix until the mixture becomes a homogenous blend. Transfer this levain to a covered container and let it sit at room temperature for approximately 12 hours.

Step 2: Autolyse. In a large bowl, mix your levain and warm water until fully combined. Add the bread flour and stir vigorously with a spatula, wooden spoon, or even your hands until the dough is smooth and clump-free. There's no need to have a stand mixer here! Cover the bowl with a tea towel, plastic wrap, or a damp kitchen towel and let it rest for 45 minutes.

Step 3: The Salt Connection. Sprinkle 2 teaspoons of kosher salt over your dough mixture and gently mix it in with a spatula or your hands until the salt dissolves completely. Grease a bowl with one tablespoon of olive oil, place the dough in it, cover it, and let it rest for another 45 minutes.

Step 4: Fold Your Way to Glory. Every 30 minutes, gently stretch the dough upward before folding it onto itself. Repeat this process four times over a span of 2 hours, rotating the dough as you go. After the fourth fold, allow the dough to rest undisturbed for 45 minutes.

Step 5: Pre-Shape. Here’s the best way to shape a batard that I’ve found: On a wooden cutting board greased with a touch of olive oil, gently shape the dough into a batard or oblong shape, being careful not to deflate it. Starting from the top edge, fold the dough down about one-third of the way towards the center. Next, fold the bottom edge up towards the center, slightly overlapping the previous fold, and pinch the dough in the middle to secure the seam. This pre-shaping process establishes the foundation for the charming oblong shape. Flip the dough seam side down, gently tuck the two ends underneath, and create some tension by dragging the dough against your work surface around ten times. You can find a detailed demonstration of this process in the accompanying video in the recipe card. Allow the dough to rest in a warm place, covered by a towel, for 30 minutes.

Step 6: Final Shape Beauty. Once again, follow the instructions from the previous step, and then place the oval loaf seam side up into a banneton that has been lightly dusted with rice flour.

Scoring and Baking your Batard Bread

Step 7: Preheat. The next day or the following morning, preheat your oven to 450 degrees, with your Dutch oven inside, for 45 minutes.

Step 8: Score with Style. Using parchment paper larger than the diameter of the dough, flip the chilled dough onto the paper. With a lamé, razor-sharp knife, or kitchen shears, score the top of the dough from top to bottom.

Step 9: Bake the Magic. Once the 45-minute timer goes off, carefully place the loaf into the preheated Dutch oven. Bake for approximately 25 minutes or until you spot a hint of browning on the edges and top of your loaf. At this point, you can remove the lid from the Dutch oven entirely. Continue baking for an additional 20 minutes or until the bread develops a rich, dark golden brown color and a crispy crust.

PRO TIP: Handle the hot sourdough with care, ensuring you don't burn yourself or accidentally drop it. The parchment paper will be your trusty companion here—use it as a grip to gently lower the loaf into the Dutch oven and place the lid on top.

Step 10: Unveil and Cool. Remove the Dutch oven from the oven and carefully lift the sourdough loaf from within. A small spatula can be handy for coaxing one side of the bread from the bottom of the Dutch oven. Place the hot loaf on a cooling rack and let it cool for a minimum of 1 hour.

Step 11: Enjoy! Take a moment to revel in the joy of your freshly baked Batard Bread. It's time to slice, savor, and share the fruits of your bread-making labor!

👩🏻‍🍳 Expert Tips

Here are some of my best tips for crafting an irresistible loaf of batard bread:

• Embrace the Beauty of Imperfection: Remember, homemade bread is all about embracing imperfections and celebrating the uniqueness of each loaf. Don't worry if your French batard bread doesn't turn out picture-perfect like the ones in glossy magazines. It's the character and soul (and stellar taste!) of your homemade creation that truly matters!
  • If you want your batard to look more pro, you may want to consider investing in an oblong Dutch oven so you can keep the shape better. I, for one, don’t have space in my LA kitchen for another big ol’ pot, so I’ve embraced my own slightly squatter batard shape. 🙂
• Practice Patience: Patience is key when it comes to achieving that perfect crust and crumb. Allow your dough to rest and rise at each stage of the process. Give it time to develop its flavors and textures, and resist the temptation to rush. Trust me, the end result will be well worth the wait.
• Get Creative with Batard Scoring: Scoring is not only practical but also an opportunity to showcase your artistic flair. Grab your lame, razor-sharp knife, or kitchen shears and create your own unique pattern on the surface of the dough. Here are a few ideas to get you started.
• Experiment with Flavors: While my classic batard French bread recipe is already a delight, don't be afraid to explore flavor variations. Add herbs, spices, cheese, or even olives to infuse your bread with exciting new tastes.
• Share the Love (and Loaf): The joy of baking is best when shared. Surprise your loved ones, friends, and neighbors with a freshly baked batard straight from your oven. The gift of homemade bread (paired with some homemade preserves, perhaps?) is always a winner.
• Water Your Hands: When making sourdough, it’s helpful to have a little bowl of water nearby. Dipping your hands in water prior to working with the wet, sticky dough will help immensely!

💭 Recipe FAQs

📏 Tips for accurate measuring

When it comes to the science of bread baking, it is imperative that us bakers are measuring your ingredients as precisely and accurately as possible. This is why I highly recommend that you invest in a kitchen scale! Dry ingredients in particular can vary widely in terms of weight vs. volume depending on how you measure them. I know it can be a challenge if you are a beginner, but using a scale will also save you time; cut back on cleanup; and will allow for more consistent baking success - a total win!

More Sourdough Recipes To Try

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