Batard Bread Delicious Homemade Recipe

Batard bread is a delightful artisanal loaf known for its rustic appearance and exquisite taste. Crafting this masterpiece at home is a rewarding experience, and here’s how you can do it this recipe.

Ingredients:

Levain:

• 20 g (1 Heaping Tablespoon) Sourdough Starter (100% hydration, float test passed)
• 80 g (⅓ cup) Water
• 80 g (⅔ cup) Bread Flour

Batard Bread:

• 100 g Levain
• 360 g (1 ½ cups) Water (ideally 70°F)
• 500 g (4 cups) Bread Flour
• 2 Teaspoons Salt
• Olive oil (for greasing the bowl)
• 3 Tablespoons Rice Flour (for dusting the banneton)

Instructions:

Levain:

1. Ensure your starter is fresh by performing a float test.
2. Mix 20 g of sourdough starter with 80 g of water.
3. Gradually add 80 g of bread flour while stirring until homogeneous.
4. Cover and leave at room temperature for approximately 12 hours.

Batard Bread:

1. Combine the levain (100 g) with water (360 g) until well mixed.
2. Gradually incorporate the bread flour until you have a smooth, clump-free dough. Cover and let it rest for 45 minutes; this is called autolyse.
3. Add 2 teaspoons of kosher salt and mix until the salt dissolves into the dough. Place it in an olive oil-greased bowl, cover, and let it rest for another 45 minutes.
4. Fold the dough gently every 30 minutes for the next two hours, stretching it upwards before folding it onto itself.
5. After four folds, let the dough rest for 45 minutes.

Pre-Shape:

1. On a wooden board greased with olive oil, shape the dough into a batard, being careful not to deflate it.
2. Fold the top edge down by one-third towards the center.
3. Fold the bottom edge up towards the center, overlapping the previous fold, and pinch the dough in the middle.
4. Flip the dough seam side down, tuck the ends underneath, and create tension by dragging the dough against the work surface about ten times.
5. Allow the dough to rest, covered by a towel, for 30 minutes.

Final Shape:

1. Follow the pre-shaping instructions and then place the dough seam side up into a banneton dusted with rice flour.

The Next Morning:

1. Preheat the oven to 450°F with your dutch oven inside, setting a timer for 45 minutes.
2. Remove your sourdough from the fridge and transfer it onto parchment paper.
3. Score the bread one-third of the way from top to bottom using a lame or razor blade.
4. Once the timer goes off, carefully place the loaf into the preheated dutch oven using the parchment paper for support.
5. Cover with the lid and bake for about 25 minutes or until you notice a hint of browning.
6. Remove the lid and bake for an additional 20 minutes until the bread is rich, dark golden brown.
7. Carefully remove the sourdough from the dutch oven and place it on a cooling rack.
8. Allow the bread to cool for at least an hour before slicing to preserve its structure and savor the perfect batard bread experience. Enjoy!