Description
Master the art of baking with our easy batard bread recipe! This guide provides step-by-step instructions for creating a crusty, flavorful loaf perfect for sandwiches, dipping, or enjoying on its own. Elevate your baking skills and enjoy homemade goodness today!
Ingredients
Scale
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1 3/4 cups (420ml) warm water (105-115°F)
- 2 teaspoons (7g) active dry yeast
- 2 teaspoons (12g) salt
Instructions
- Activate the Yeast: Dissolve yeast in warm water and let sit for 5-10 minutes until foamy.
- Combine Ingredients: Mix flour and salt in a bowl, add yeast mixture, and form a shaggy dough.
- Knead the Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in an oiled bowl, cover, and let rise for 1-1.5 hours or until doubled.
- Shape the Batard: Punch down dough, shape into an oblong loaf tapering at the ends.
- Second Rise: Place on baking sheet lined with parchment paper, cover, and let rise for 30-45 minutes.
- Bake the Batard: Preheat oven to 450°F (232°C). Score the top of loaf and bake for 25-30 minutes until golden brown. Add steam for a crispier crust.
- Cool and Enjoy: Remove from oven and let cool on a wire rack before slicing and serving.
Notes
- Use a Kitchen Scale: For accurate results, measure ingredients by weight.
- Control Dough Temperature: Consistent dough temperature is crucial for fermentation.
- Proofing Environment: Warm and humid environment for optimal rise.
- Scoring Techniques: Experiment with patterns for enhanced appearance.
- Oven Temperature: Calibrate your oven for accurate baking temperatures.
- Prep Time: 25 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: 240mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg