Batard Bread

Batard Bread

Batard bread, the humble sister loaf to the far more well-known baguette, is a breeze to prepare. You’ve probably had a loaf like this before at the dinner table, but you weren’t aware of its name.

What distinguishes batard bread from a typical baguette?

Instead than being long and narrow, this bread is fashioned more like a football, making it suitable for sandwiches, garlic bread, or even a Sunday football theme. I’m definitely going to make a loaf for the Super Bowl!

What Is Batard Bread?

Batard or “half bread” (I’m going with the kinder term) derives its name from the fact that it is inferior to baguette. Although I have no idea why, this bread is equally excellent! Despite the varying shapes, the recipe is fundamentally identical.

What Flour Should I Use?

I will add that the flour you use is the most crucial ingredient. Bread flour is essential for making authentic batard bread. Bread flour’s higher protein content leads to increased gluten production in the dough, which is responsible for the dough’s characteristic breadlike texture.

I use King Arthur bread flour in this recipe and all of my other bread recipes. This flour is widely available; I’ve seen it at Target, among other places.

How Do I Knead Dough By Hand?

Simply push the dough away from you with the heel of your hand, fold it over with your fingers, pull it back, and repeat. Repeating this action for at least 5 to 10 minutes will guarantee that there is sufficient gluten in the dough to produce a chewy loaf of bread.

What If I Don’t Have A Spray Bottle?

If you mist the loaf with water before baking, the crust will be perfectly crisp and crunchy. In the absence of a spray bottle, you can moisten your hands and push them lightly onto the bread to uniformly distribute the water.

Ingredients

1 ½ lukewarm water
3 12 cups flour for bread
2 g dry active yeast
2 tsp salt

Instructions

1. Combine the yeast and 12 cup lukewarm water in a large mixing basin. The water should be roughly 110°F, or slightly warm on your wrist. Too much heat will kill the yeast.

2. Combine the flour and salt in a mixing bowl. When the yeast is foamy, add the flour and salt mixture to the bowl and stir until thoroughly combined.
3. Knead the dough for a few minutes, either by hand or in a stand mixer fitted with a dough hook, until it acquires a bouncy consistency and pulls away from the edges of the bowl or surface. When you stick your finger into the dough, it should bounce back.

4. Wrap the bowl with plastic wrap and set aside in a warm area to rise for 3-5 hours. It is ready for the following step once it has tripled in size.
5. Lightly coat the counter with bread flour, as well as your hands.

7. Shape the dough into an oblong shape. It should be no longer than a foot long, so don’t stretch the dough past that point.

8. Flip the dough over to the “rough” edge and fold the sides inward to form a trench in the center.

9. Once the football shape is formed, roll the dough back and forth to smooth it out. Then, make sure the dough’s ends are evenly rounded.

10. Allow the dough to rise for another 30 minutes. Preheat your oven to 450°F while it does.

11. Line a baking sheet with parchment paper and lightly dust with flour, then arrange the shaped dough on the sheet.

12. Slash the top of the dough three times with a sharp knife or razor blade. Spray the dough with water on top.

13. Bake the bread for about 20 minutes, or until golden brown. Enjoy!

Ingredients

lukewarm water, 1 1/2
bread flour, 3 12 cups
2 teaspoons dried active yeast
2 teaspoons of salt

Instructions

Combine the yeast and 12 cup lukewarm water in a large mixing basin. The water should be roughly 110°F, or slightly warm on your wrist. Too much heat will kill the yeast.
Combine the flour and salt in a mixing bowl. When the yeast is foamy, add the flour and salt mixture to the bowl and stir until thoroughly combined.
Knead the dough for a few minutes, either by hand or with a stand mixer fitted with a dough hook, until it acquires a bouncy consistency and pulls away from the edges of the basin or surface. When you stick your finger into the dough, it should bounce back.
Wrap the bowl in plastic wrap and set aside in a warm location to rise for 3-5 hours. It is ready for the following step once it has tripled in size.
Dust the counter and your hands lightly with bread flour.
Punch the dough down and turn it out onto a floured surface. Divide the dough in half.
Form the dough into an oblong shape. It should be no longer than a foot long, so don’t stretch the dough past that point.
Turn the dough over to the “rough” edge and fold the sides inward to form a trench in the center.
Once the football shape is formed, roll the dough back and forth to smooth it out. Then, make sure the dough’s ends are evenly rounded.
Allow the dough to rise for another 30 minutes. Preheat your oven to 450°F while it does.
Place the formed dough on a baking sheet lined with parchment paper and lightly dusted with flour.
Using a razor blade or a sharp knife, Slash the dough three times on top. Spray the dough with water on top.
Cook for about 20 minutes, or until the bread is golden brown. Enjoy!

 

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