RECIPE

Batard Bread

Recipe Created For

Round Dutch Oven

Main Course

Flour

Cook Time

Over 3 hours

Serving Size

4-6

Cook Mode

INGREDIENTS

1 1/2 cups bread flour
1 1/2 cups all-purpose flour
1/2 tsp instant yeast
1 cup lukewarm water
1 tsp kosher salt

Experiment with bread-making with our easy-to-prepare Batard Bread recipe. Ready in six simple steps, this bread recipe can quickly become a staple at the dinner table. This recipe calls for ingredients commonly found in any pantry, including flour, instant yeast, lukewarm water, and salt.

The key to this recipe is to knead the fold the dough neatly before letting it rise. The Round Dutch Oven is the ideal piece of cookware for this recipe, locking in heat and moisture thanks to its tight-fitting lid and thick enamelled cast iron walls. This versatile piece of cookware can be used to store the dough until it rises before baking your fresh loaf of Batard Bread to perfection.

Our Batard Bread is especially useful when entertaining friends or family, ensuring the aroma of fresh bread envelops your kitchen. This recipe can be prepared in a little over three hours from start to finish, offering a delicious loaf of bread for four to six people. Here are all the ingredients you’ll need along with the simple steps to follow before tackling this recipe!

INGREDIENTS

1 1/2 cups bread flour
1 1/2 cups all-purpose flour
1/2 tsp instant yeast
1 cup lukewarm water
1 tsp kosher salt

EQUIPMENT

INSTRUCTIONS

Add flour, instant yeast, lukewarm water, and salt to the bowl of a stand mixer. Knead dough until smooth (5-6 minutes) and transfer to an oil bowl. Cover with a lid or plastic wrap and allow to rise for 1 hour.

Turn dough out over on a floured surface and punch out the air. Flatten into a rectangle shape and fold the dough on to itself in thirds. Turn the dough 90 degrees and fold twice more. Fold into a ball shape and return to the bowl to rise again.

Let the dough rise for another hour and repeat the folding process.

Coat a Round Dutch Oven with olive oil and sprinkle with semolina flour. Place the dough into the Dutch Oven with the lid and allow to rise one final time for 90 minutes.

Preheat the oven to 450 F. Score the top of the bread with a sharp knife or craft knife. Spritz water over the top of the loaf and put the lid back on.

Bake with the lid on for 25 minutes. Remove the lid and bake for 10 additional minutes until lightly browned. Cool for 20 minutes and slice. Serve with soft butter.