How to Make a Sourdough Batard Bread Recipe - NINNESCAH HOMESTEAD (2024)

There's nothing quite like the smell of freshly baked bread, especially when it's a crusty and flavorful French sourdough bâtard. This delicious batard bread recipe, with its characteristic oblong shape and artisanal appearance, is a staple in French bakeries and a favorite among bread lovers around the world.

Making a French sourdough batard at home may seem daunting, but it's actually a simple and rewarding process that yields delicious results. With just a few high-quality ingredients and some patience, you can create a loaf that's crispy on the outside, soft and chewy on the inside, and bursting with tangy sourdough flavor. A bâtard bread has a crunchy crust, chewy texture and is a delicious artisan bread.

In this recipe, I'll guide you through the steps to make your own oval shape French sourdough loaf of bread from scratch, including tips for ingredient selection, equipment, and technique. Whether you're an experienced bread baker or a first-time sourdough maker, this recipe is sure to impress!

If you feel like you need to pump the breaks and learn a little more about the basics of sourdough before trying this recipe, go for it! Read How to Make a Sourdough Starter and then Simple Loaf of Sourdough to start with the basics of sourdough baking. I recommend starting with Sourdough Discard Crackers, and then make a Sourdough Focaccia. Then come back to this batard bread recipe later!

Ingredients for sourdough batard bread recipe

• 455 grams bread flour
• 1 ½ cup warm water (about 110°F)
• 100 grams sourdough starter
• 11 grams salt
• 1 tablespoon honey (optional)

Instructions for sourdough batard bread recipe

1. In a large mixing bowl, combine the bread flour and water, and mix until the dough forms a shaggy mass.
2. Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes. This process, called autolyse, allows the flour to absorb the water and makes the dough easier to work with.
3. Add the sourdough starter, honey, and salt to the dough and mix well using your hands or a dough scraper until the starter is fully incorporated.
4. Cover the bowl with the kitchen towel again and let the dough rest for 30 minutes.
5. Perform a series of stretch and folds: With wet hands or a bench scraper (sometimes called a dough scraper), grab one side of the dough and stretch it up and over the rest of the dough, then fold it back onto itself. Repeat this process for each side of the dough, so that you have performed four folds in total.
6. Cover the bowl and let the dough rest for another 30 minutes.
7. Repeat the stretch and fold process once more, then cover the bowl and let the dough rest for another 30 minutes.
8. After the final rest, turn the dough out onto a lightly floured surface and shape it into a batard: Fold one side of the dough up and over the middle, then fold the other side up and over the first fold. Pinch the seams together to seal the dough. A classic batard shape is an oval.
9. Transfer the dough to a clean kitchen towel or a proofing basket, seam side up for a second rise. Cover the dough with the towel or a piece of plastic wrap and let it proof for another thirty minutes before transferring to the refrigerator overnight.
10. Preheat your oven to 500°F (230°C) and place a Dutch oven or baking stone in the oven to preheat as well. Reduce the heat to 450°F.
11. Place the chilled dough on a sheet of parchment paper. Score the top with a razor blade. Carefully transfer it to the hot Dutch oven. Cover it with the lid.
12. Bake the bread for 35 minutes with the lid on, then remove the lid and bake for another 10 minutes, until the crust is golden brown and the bread sounds hollow when tapped on the bottom. The internal temperature should reach 200°F.
13. Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.

In a large mixing bowl, combine the bread flour and water, and mix until the dough forms a shaggy mass. Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes. This process, called autolyse, allows the flour to absorb the water and makes the dough easier to work with.

Add the sourdough starter and salt to the dough and mix well using your hands or a dough scraper until the starter is fully incorporated. Cover the bowl with the kitchen towel again and let the dough rest for 30 minutes.

Perform a series of stretch and folds: With wet hands or a bench scraper (sometimes called a dough scraper), grab one side of the dough and stretch it up and over the rest of the dough, then fold it back onto itself. Repeat this process for each side of the dough, so that you have performed four folds in total. Cover the bowl and let the dough rest for another 30 minutes. Repeat the stretch and fold process once more, then cover the bowl and let the dough rest for another 30 minutes.

After the final rest, turn the dough out onto a lightly floured surface and shape it into a batard: Fold one side of the dough up and over the middle, then fold the other side up and over the first fold. Pinch the seams together to seal the dough.

A classic batard shape is an oval. Transfer the dough to a clean kitchen towel or a proofing basket, seam side up for a second rise. Cover the dough with the towel or a piece of plastic wrap and let it proof for another 30 minutes in a warm place. Transfer to the refrigerator to chill overnight.

Preheat your oven to 500°F and place a Dutch oven in the oven to preheat as well. Place the chilled loaf on a sheet of parchment paper. Use a razor blade to score the loaf.

Carefully transfer it to the hot Dutch oven and put the lid on. Reduce the heat of the oven to 450°F.

Bake the bread for 35 minutes with the lid on, then remove the lid and bake for another 10 minutes, until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

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Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.

Tips for baking perfect sourdough:

1. Use a kitchen scale to measure your ingredients accurately. Baking is a precise science, and even small variations in ingredients can affect the outcome of your bread.
2. Don't overwork the dough, especially in this sourdough batard bread recipe. Sourdough bread benefits from a long fermentation time, which develops flavor and structure. However, if you overwork the dough, you can break down the gluten and compromise the texture of the bread.
3. Use a Dutch oven or baking stone for baking. A Dutch oven or baking stone creates a steamy environment in the oven, which helps the bread rise and develop a crispy crust.
4. Be patient. Sourdough bread takes time to make, but the end result is worth it. Don't rush the fermentation process or the proofing time, as this can affect the flavor and texture of the bread. In no time, you'll be an expert at making this sourdough batard bread recipe!

What flours can be used to make a sourdough batard recipe?

This sourdough recipe can be made with other flours, such as whole wheat flour or a combination of different flours. However, keep in mind that different flours will absorb different amounts of water and may require adjustments to the recipe to achieve the desired dough consistency. I try to keep my ration around 1:3 whole wheat to all-purpose flour, anything beyond that starts to have a denser crumb and doesn't rise well.

Here are some common flour substitutions for this recipe:

1. Whole wheat flour: Replace up to 50% of the all-purpose flour with whole wheat flour to add a nutty flavor and boost the nutritional content of the bread.
2. Rye flour: Replace up to 20% of the bread flour with rye flour to add a distinct flavor and create a denser, chewier texture.
3. Spelt flour: Replace up to 20% of the bread flour with spelt flour to add a slightly sweet and nutty flavor and improve the overall texture of the bread.
4. Gluten-free flour blends: If you are gluten intolerant, you can use a gluten-free flour blend in place of the bread flour. However, I honestly have no idea how to teach you to do it. There are great resources online, and I encourage you to try and see!

Troubleshooting this sourdough batard recipe:

1. If your bread is too dense or doesn't rise enough, it may be due to under-fermentation. Make sure your sourdough starter is active and healthy, and give the dough enough time to ferment.
2. If the bread is too sour, it may be due to over-fermentation. You can try shortening the fermentation time or using less sourdough starter in your recipe.
3. If the crust is too hard or thick, it may be due to baking the bread at too high of a temperature. Try lowering the oven temperature or covering the bread with foil during the final stages of baking.
4. If the bread is too sticky or wet, it may be due to using too much water in your recipe or not kneading the dough enough. You can try reducing the amount of water in your recipe or kneading the dough more thoroughly.
5. If the bread is too dry or crumbly, it may be due to over-baking or using too little water in your recipe. Try reducing the baking time or increasing the amount of water.

How to store a sourdough batard:

1. Store the bread at room temperature in a paper bag or wrapped in a clean dish towel. Avoid storing it in plastic, as this can cause the crust to become soft and lose its crispy texture.
2. If you don't plan to eat the bread within a day or two, you can freeze it. Slice the bread and wrap it tightly in plastic wrap, then store it in a resealable freezer bag. Frozen sourdough bread will last for up to three months.

How to reheat a sourdough batard:

1. To reheat a whole loaf, preheat your oven to 350°F (180°C). Wrap the bread in aluminum foil and place it in the oven for 10-15 minutes, or until heated through.
2. To reheat individual slices, you can use a toaster or a toaster oven. Toast the bread on a low setting to avoid burning the crust.
3. For a quick and easy way to enjoy leftover bread, you can slice it and use it to make toast, grilled sandwiches, or bread pudding.

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• Large bowl
• Digital kitchen scale
• Dough scraper
• Dutch oven
• square sided plastic container
• oval loaf batard basket
• rice flour

Related

Looking for more sourdough recipes like this? Try these:

If this sourdough batard bread recipe interests you, I have some more easy recipes for you to try! Once you learn How to Make a Sourdough Starter, it's time to get baking! I recommend starting withHow to Bake a Perfect Loaf of Sourdough. This is an artisan loaf that is straightforward to make and always delicious! Hint: it's the exact same recipe as this one, except for the shape can be oval or round and it doesn't call for honey!

Once you have mastered the artisan loaf, I'd move on to perfecting your own style of focaccia. This is mySimple Sourdough Focacciarecipe, and it can be used as a base recipe for many different variations! You'd also would love to have a sourdough pizza night using thisSourdough Pizza Crust.I predict a family pizza night in your near future!

For gut-friendly breakfasts, try this popular discard recipe forSourdough Coffee Cakeor20-Minute Breakfast: Sourdough Crepes. As I'm writing this, I just made a batch ofSourdough Pancakesfor my kids who just started summer break this week.

Last but not least, you've got to try thisCheesy Sourdough Starter Discard Crackersrecipe! It's SO SO SO good and a great way to use up extra sourdough starter discard.

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

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