Batard bread: What it is and how to make French batard bread?

Batard bread is a lean bread that is shaped like an oval or oblong. It has a crispy crust with a light and soft interior. This post deal with all that you need to know to make a delicious French batard or Bâtard bread at your home.

What is batard bread?

Batard bread is a football-shaped loaf that is about 6-12 inches long and 4-6 inches wide. It is a lean bread that could be leavened with commercial yeast or a sourdough starter.

This batard bread recipe is leavened with commercial yeast. If you are interested in a sourdough batard, I have a recipe for that too. The sourdough batard has much crunchy crust and the crumb have large bubbles (open crumbs) as compared to the yeast bread recipe.

Difference between a baguette and a batard?

Batard bread is the lesser-known cousin of baguette. Batard is shaped similarly to a baguette. The only difference is that the baguettes are shaped very long, generally over a foot long. Whereas the batard is shaped much shorter( 6-12 inches long). Baguettes are super thin, whereas batard are 4-6 inches wide, which makes them perfect as sandwich bread.
The dough for both these bread is the same. They are both lean bread, known for crispy crusts and soft and fluffy interiors with open crumbs. The only difference is in terms of shape and size.

Ingredients for making the French batard bread

1. Yeast

You can use whichever kind of commercial yeast you have on hand. I have used active dry yeast. The active dry yeast needs to be activated and it is the best type of yeast to use. I find it the most reliable and best option. The instant yeast could be directly added to the dry ingredients and do not need to be activated. Thus there is no sure way to ensure that the yeast is vigorous and active. The fresh yeast only lasts a few weeks in the refrigerator and loses its vigor very quickly.

2. Flour

For keeping this French batard recipe simple I have used only bread flour. You can add 5 percent of whole wheat flour if you want, but do not add anything beyond that, coz in that case the hydration level of the dough will change considerably and the overall texture of the loaf will differ.

Also, if you will use regular all-purpose flour for making this French, the results might differ. Bread flour has higher protein content than all-purpose flour. Hence the bread made with bread flour will be lighter.

 If you are interested in knowing what else makes their bread dense, do read this post on what causes dense sourdough bread.

3. Water

Use chlorine-free water of about 110-115 ⁰F. Use an instant-read thermometer to check the temperature. If you do not have a thermometer, ensure that the water is warm enough so that you can put your wrist into it without feeling very warm.

Step by step instructions

Let us see the step-by-step procedure to make batard bread.

1. Activation of yeast

Since we are using active dry yeast, we need to activate it first. Take warm water in a jar to activate the yeast. The water temperature should be about 110⁰F. I use an instant-read thermometer to check the temperature. If you do not have a thermometer, we need the water to be warm enough so that you can put your wrist into it without feeling very warm.

Add sugar to the water and dissolve well using a spoon. Now empty a packet of active dry yeast and mix. Keep it aside for 5-10 minutes or until the mixture becomes frothy. The top of the yeast mixture will become foamy and bubbly. That is when we know that the yeast is activated.

2. Combining the dry and wet ingredients

Since it is a lean bread, there are just two dry ingredients; flour and salt. Take the measured quantity of flour in the bowl of a stand mixer. Mix salt well into the flour using a whisk.

  If you are using instant yeast, there is no need to activate it. Add it directly to the dry ingredients and mix. Now add the yeast water into the dry ingredients and mix well.

3. Kneading the dough

Now place the bowl on the stand mixer and start kneading at speed 2. Keep kneading till the dough becomes smooth and detaches itself cleanly from the sides of the bowl.

It should take 10-14 minutes. Bump up the speed towards the end of kneading and let the dough leave the base of the bowl. Stop kneading when the dough becomes smooth and shiny. It should not remain sticky at all.

Kneading with hands

For kneading with hands, start by combining the wet and dry ingredients thoroughly using the back of a wooden spoon or something similar to a stage where no dry flour is left (the entire flour should be well hydrated). Now, cover the dough and let it autolyse for 30 minutes. Now remove the dough onto a lightly flour-dusted surface and start kneading the dough by stretching it forward and folding back. Keep kneading till the dough becomes smooth and supple.

4. Bulk rise the dough

Once the dough becomes smooth, transfer it to a greased bowl. Choose a big bowl with enough headroom for the dough to double up. 

You can let it bulk rise at room temperature for 2-3 hours or until it doubles up in volume. This is the method that I have used in this recipe.

But if you want to let it bulk rise overnight, start by letting it bulk rise for 40 minutes at room temperature and then transfer it to the fridge. Let it bulk rise overnight in the fridge.

5. How to shape French batard bread

Pre-shaping and shaping

Batard bread can be made in various shapes. You can shape it like a big oval batard or two medium-sized long batards. This is up to you. If you want to shape it into one big batard, follow the pre-shape and shaping instructions from this sourdough batard recipe.

For making two medium-sized french batard bread, follow these instructions:

Remove the bulk risen dough onto a flour-dusted work surface. Now we need to divide the dough into two equal parts. You can use a weighing scale to divide the dough. 

To divide the dough equally into 2 equal parts without using a scale, shape the dough into a smooth round. Now just divide it into two halves using a bench scraper.

By sealing all the edges underneath, from these two parts into smooth rounds. Cover them with a kitchen towel and let them bench rest for about 30 minutes before final shaping.

For final shaping, flatten the round. Now fold the top two edges like an envelope( refer to the images). Go back and bring the top edge and fold. Using the back of your palm gently seal it throughout. Make another fold and seal again. Now flip the dough, and fold and seal the left-out potion also. Make sure to gently press the edges using the back of your wrist to secure the edges.

Now flip the dough with the seam side facing down. Cup your hands over the dough and start to pull it towards you. The purpose is to build the tension on the surface and also elongate the batard a bit. Now repeat the process while pushing the dough away from you. Do not overdo. We are not looking to make baguettes. Stop when you are satisfied with the size and shape.

6. Proofing the shaped French batard bread

Gently lift the shaped batard onto parchment paper or you can use a bread sling as I have used here. The benefit of a bread sling is that it is easy to transfer the bread to a baking stone. And you can spray the bread with water without fearing that the paper will tear apart while transferring the bread into a preheated oven. 

Cover both the French batard bread with a kitchen towel. Let them proof for about an hour or more depending on your ambient temperature. Look for the volume of the bread and not the timeframe. The dough should look fuller and doubled in volume.

7. Scoring and baking French batard bread

Confirm that the dough has proofed to the right stage by doing a quick finger poke test. Preheat the oven to 480 0F towards the end of the proofing stage. Place a baking stone inside the oven to preheat. If you do not have a baking stone, just preheat a regular baking sheet or a cookie sheet. Though using a baking stone makes a great difference.

Score the bread as you like. You can do a single central slash or multiple horizontal slashes.( Refer to the FAQ on how to score a batard bread)

 Now gently lift the batard and transfer it to a preheated oven. Do not forget to spray the batard with cold water before putting them into the oven. It will provide the desired moisture for the oven spring.

Bake at 480 ⁰F for 15 minutes and then reduce the temperature to 450 ⁰F. Bake for additional 10 minutes or until golden-brown crust is formed.

Let the bread cool for 20 minutes before slicing and enjoying.

8. Storage of French Batard Bread

Freshly baked batard can last for 3-4 days at room temperature without any chemical preservatives if stored properly.

 It is best stored wrapped in a cotton cloth or a cotton bread bag. Place it in a cool corner of your kitchen.

It is not advisable to refrigerate the bread. Though you can freeze it if you baked in bulk and want to store the French batard bread for longer. Place the entire loaf or slices in a freezer-safe bag, with air removed. Now warp it with a double layer of foil, mark the date and place it in the freezer.

Quick tips

• Always activate the yeast. The frothy and foamy yeast mixture ensure active live yeast culture that confirms  the success of the bread.
  If you are using instant yeast, there is no need to activate it. Add it directly to the dry ingredients and mix.
  
• As far as flour substitutions are concerned, you can add 5 percent of whole wheat flour if you want, but do not add anything beyond that. The hydration level of the dough will change considerably and the overall texture of the loaf will differ.
  Also, if you will use regular all-purpose flour for making this bread, the results might differ. I have used 12.7 percent protein flour from King Arthur in this recipe.

• Water: Use chlorine free water of about 110-115 ⁰F. Use an instant-read thermometer to check the temperature. If you do not have a thermometer, ensure that the water is warm enough so that you can put your wrist into it without feeling very warm.
  
• Preparing the dough without a stand mixer: Please note that while combining flour and water, you might feel that the dough is very dry and you might feel tempted to add more water. But as you will go in with your hands and start to combine the flour with water, you will observe that the dough will become fully hydrated without any need for further water.  Letting the dough autolyse initiates the gluten formation and makes it much easier to knead the dough.
  Stop kneading when the dough becomes smooth and supple. Stretch the dough between fingers to do Windowpane test to check if the dough is ready for bulk rise.
  
• Kneading with hand: For kneading with hands, start by combining the wet and dry ingredients thoroughly using the back of a wooden spoon or something similar to a stage where no dry flour is left (the entire flour should be well hydrated). Now, cover the dough and let it autolyse for 30 minutes. Now remove the dough onto a lightly flour-dusted surface and start kneading the dough by stretching it forward and folding back. Keep kneading till the dough becomes smooth and supple.
  
• If you want to add any kind of herbs and spices, add them during pre-shaping. Stretch the dough into a thin sheet and spread all the toppings or fillings. If you add the herbs and topping earlier, it does hamper the development and strengthening of gluten structure.
  
• If you want to make an overnight batard bread let the dough bulk rise overnight in the fridge. Read the bulk rise section of the post for more clarity.
  
• The benefit of a bread sling over the parchment paper is that it makes it is easy to transfer the bread to a baking stone. And you can spray the bread with water without fearing that the paper will tear apart while transferring the bread into a preheated oven. 
  
• The single score should be at least half an inch deep. Multiple slashes could be half as deep.
  
• If you do not have a baking stone, just preheat a regular baking sheet or a cookie sheet. Though using a baking stone makes a great difference.
  
• Brown your batard according to your liking, just increase or reduce the final bake time.
• Check the temperature of the baking stone. The oven air reaches 480 ⁰F much earlier than the baking steel.
  An optional step: Note the temperature of the baking stone using an instant-read thermometer.
  
• Do not forget to spray the batard with cold water before putting them into the oven. Alternately put a pan with 2-3 ice cubes, just enough for the initial 5-7 minutes of the baking time.
  

Frequently asked questions

More bread recipes like this:

• Softest Multigrain bread
  
• Homemade French Baguette
  
• Ladi pav recipe: Homemade Eggless Indian Pav

If you found this recipe for batard bread useful, do not forget to share it with your friends. I would highly appreciate a comment and a rating! It helps me create more resources like this.

Happy baking!

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5 from 2 votes

Batard Bread

Batard bread is a lean bread that is shaped like an oval or oblong. Batard or Bâtard bread has a golden-brown crust with a soft and fluffy interior. This post deal with all that you need to know to make a delicious French batard at your home.

Course Bread

Cuisine American, French

Keyword batard bread, batard bread recipe, french batard bread

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Inactive time 5 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 8

Calories 231kcal

Author Meenakshi

Ingredients

• 500 g bread flour
• 320 g water
• 2 ¼ teaspoon Active dry yeast 1 pkt.
• 10 g salt

Instructions

Activation of yeast:

• Take warm water in a jar to activate the yeast. The water temperature should be about 110⁰F. Add sugar to the water and dissolve well using a spoon. Now empty a packet of active dry yeast and mix. Keep it aside for 5-10 minutes or until the mixture becomes frothy. The top of the yeast mixture will become foamy and bubbly. That is when we know that the yeast is activated. Combining the dry and wet ingredients
• Take the measured quantity of flour in the bowl of a stand mixer. Mix salt well into the flour using a whisk. Now add the yeast water into the dry ingredients and mix well.

Kneading the dough

• Now place the bowl on the stand mixer and start kneading at speed 2. Keep kneading till the dough becomes smooth and detaches itself cleanly from the sides of the bowl.
• It should take 12-14 minutes. Bump up the speed towards the end of kneading and let the dough leave the base of the bowl. Stop kneading when the dough becomes smooth. (If kneading with hands read the recipe notes*2)

Bulk rise the dough

• Once the dough becomes smooth, transfer it to a greased bowl. Choose a big bowl with enough headroom for the dough to double up. You can let it bulk rise at room temperature for 2-3 hours or until it doubles up in volume.
• But if you want to let it bulk rise overnight, start by letting it bulk rise for 40 minutes at room temperature and then transfer it to the fridge. Let it bulk rise overnight in the fridge.

Pre-shaping and shaping

• French Batard bread can be made in various shapes If you want to shape it into one big batard, follow the pre-shape and shaping instructions from this sourdough batard recipe.
• For making two medium-sized French batard bread, start by removing the bulk risen dough onto a flour-dusted work surface.
• Now divide the dough into two equal parts. By sealing all the edges underneath, from these two parts into smooth rounds. Cover them with a kitchen towel and let them bench rest for about 30 minutes before final shaping.
• For final shaping, flatten the round. Now fold the top two edges like an envelope( refer to the images). Go back and bring the top edge and fold. Using the back of your palm gently seal it. Make another fold and seal again. Now flip the dough, and fold and seal the left-out potion also. Make sure to gently press the edges using the back of your wrist to secure the edges.
• Now flip the dough with the seam side facing down. Cup your hands over the dough and start to pull it towards you. The purpose is to build the tension on the surface and also elongate the batard a bit. Now repeat the process while pushing the dough away from you. Do not overdo. Stop when you are satisfied with the size and shape.

Proofing

• Gently lift the shaped batard onto parchment paper or you can use a bread sling. Cover both the French batard bread with a kitchen towel. Let them proof for about an hour or more depending on your ambient temperature. Look for the volume of the bread and not the timeframe. The dough should look fuller and doubled in volume.

Scoring and baking French batard bread

• Preheat the oven to 480 ⁰F towards the end of the proofing stage. Place a baking stone inside the oven to preheat.
• Score the bread as you like. You can do a single central slash or multiple horizontal slashes.
• Now gently lift the batard and transfer it to a preheated oven. Do not forget to spray the batard with cold water before putting them into the oven.
• Bake at 480 ⁰F for 15 minutes and then reduce the temperature to 450 ⁰ F. Bake for additional 10 minutes or until golden-brown crust is formed.
• Let the bread cool for 20 minutes before slicing and enjoying.

Notes

1.  If you are using instant yeast, there is no need to activate it. Add it directly to the dry ingredients and mix.
2. Kneading with hands: For kneading with hands, start by combining the wet and dry ingredients thoroughly using the back of a wooden spoon or something similar to a stage where no dry flour is left (the entire flour should be well hydrated). Now, cover the dough and let it autolyse for 30 minutes. Now remove the dough onto a lightly flour-dusted surface and start kneading the dough by stretching it forward and folding back. Keep kneading till the dough becomes smooth and supple.
3. If you want to add any kind of herbs and spices, add them during pre-shaping. Stretch the dough into a thin sheet and spread all the toppings or fillings. If you add the herbs and topping earlier, it does hamper the development and strengthening of gluten structure.
4. As far as flour substitutions are concerned, you can add 5 percent of whole wheat flour if you want, but do not add anything beyond that. The hydration level of the dough will change considerably and the overall texture of the loaf will differ.
   Also, if you will use regular all-purpose flour for making this bread, the results might differ. I have used 12.7 percent protein flour from King Arthur in this recipe.
5. Water: Use chlorine-free water of about 110-115 0F. Use an instant-read thermometer to check the temperature. If you do not have a thermometer, ensure that the water is warm enough so that you can put your wrist into it without feeling very warm.
6. Preparing the dough without a stand mixer: Please note that while combining flour and water, you might feel that the dough is very dry and you might feel tempted to add more water. But as you will go in with your hands and start to combine the flour with water, you will observe that the dough will become fully hydrated without any need for further water. Letting the dough autolyse initiates the gluten formation and makes it much easier to knead the dough.
7. Stop kneading when the dough becomes smooth and supple. Stretch the dough between fingers to do a Windowpane test to check if the dough is ready for the bulk rise.
8. If you want to make an overnight batard bread let the dough bulk rise overnight in the fridge. Read the bulk rise section of the post for more clarity.
9. The benefit of a bread sling over the parchment paper is that it makes it is easy to transfer the bread to a baking stone. And you can spray the bread with water without fearing that the paper will tear apart while transferring the bread into a preheated oven.
10. The single score should be at least half an inch deep. Multiple slashes could be half as deep.
11. If you do not have a baking stone, just preheat a regular baking sheet or a cookie sheet. Though using a baking stone makes a great difference.
12. You can brown your batard according to your liking, just increase or reduce the final bake time.
13. Check the temperature of the baking stone. The oven air reaches 480 0F much earlier than the baking steel.
    An optional step: Note the temperature of the baking stone using an instant-read thermometer.
14. Do not forget to spray the batard with cold water before putting them into the oven. Alternately put a pan with 2-3 ice cubes, just enough for the initial 5-7 minutes of the baking time.

Nutrition Facts