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Batard Bread

    Batard Bread

    It is not difficult to prepare batard bread, which is the lowly sister loaf of the baguette, which is a lot more well-known. There is a good chance that you have eaten something quite similar to this at the dinner table many times before; you probably simply weren’t aware of the term for it.

    What characteristics of a typical baguette are not shared by batard bread?

    This loaf of bread, rather than having a long length and a narrow breadth, is shaped more like a football. As a result, it is excellent for preparing sandwiches and garlic bread, and it is also an excellent choice for a football-themed party on a Sunday.

    I will most certainly be baking a loaf in preparation for the Super Bowl!

    What exactly is this bread known as?

    The bread known as batard, sometimes known as “half bread” (I’m going with the kinder phrase on this one), got its name since it was considered to be a lower-quality alternative to the baguette.

    Despite the fact that I’m not quite sure why this bread is just as amazing! The formula is largely the same, however, the finished product will have a slightly different form.

    Which Type of Flour Ought I Use?

    I would state that the kind of flour you choose is the single most significant factor in the success of this recipe. If you want your batard bread to have the appropriate texture, you need to make it using bread flour.

    Bread flour has a much higher amount of protein, which, as a result, produces a greater amount of gluten in the dough. This, in turn, produces that delicious bread-like quality that we all adore.

    I use King Arthur bread flour for this recipe as well as the majority of the bread recipes that I make. This flour is carried by the majority of supermarket chains, and I’ve even seen it for sale at Target.

    What is the proper way to knead the dough by hand?

    To knead the dough, all you need to do is use the heel of your hand to push the dough away from you, fold it over on itself using your fingers, draw it back, and continue the process.

    This motion should be repeated for at least five to ten minutes; doing so will guarantee that the dough has an adequate amount of gluten for the production of chewy bread.

    If I don’t have a spray bottle, what should I do?

    The crust of the loaf may be made to have that beautifully crispy and crunchy texture by spraying it with water. If you do not have a spray bottle, you may apply the water to the loaf by first wetting your hands and then pressing them gently into the loaf until it is completely covered in water.

    The Recipe for Batard Bread

    Produces two loaves

    Time Required for Preparation and Bake: three to five hours

    Bake Time: 20 minutes


    1 ½ lukewarm water
    3 and a half cups of bread flour
    2 teaspoons of dried active yeast
    2 tsp salt


    1. Put the yeast and 1 and a half cups of water at a comfortable room temperature into a large mixing basin. The temperature of the water has to be approximately 110 degrees Fahrenheit, which should feel comfortable when placed on your wrist. If the temperature is too high, the yeast will die.
    2. Mix the salt into the flour using a whisk. As soon as the yeast begins to appear frothy, add the combination of flour and salt to the bowl and stir it until it is completely combined.
    3. Knead the dough for several minutes, either by hand or in a stand mixer fitted with a dough hook, until it reaches a bouncy consistency and pulls away from the edges of the basin or the counter. You may accomplish this step either by hand or in a stand mixer. When the dough is done, you will know because it will spring back when you press your finger into it.
    4. Cover the bowl with plastic wrap and leave it in a warm location for between three and five hours to allow the dough to rise. After its size has increased by a factor of three, it will be ready for the subsequent stage.
    5. Use some bread flour to lightly dust the surface of the counter and your hands.
    6. After punching down the dough, pour it onto the surface that has been floured. The dough should be cut into two equal pieces.
    7. Form the dough into a form that is somewhat more oblong. Because it should be less than a foot in length, you shouldn’t stretch the dough any farther than that.
    8. Turn the dough so that the “rough” edge is facing up, and then fold the edges of the dough inward to create a trench in the center of the dough.
    9. After you’ve formed the dough into the shape of a football, you may roll it back and forth to make it more equal. After that, check to see that the ends of the dough are likewise smoothed out uniformly.
    10. Let the dough rise for 30 more minutes. In the meanwhile, prepare your oven to 450 degrees Fahrenheit.
    11. On a baking sheet, lay a piece of parchment paper, then gently dust it with flour, and then set the formed dough on top of the floured paper.
    12. Using a razor blade or a knife that is very sharp, make three cuts over the top of the dough. Apply a little mist of water to the surface of the dough.
    13. Bake the bread for approximately twenty minutes, or until it reaches the desired level of golden brownness. Enjoy!

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