Batard Bread

Mixing the Ingredients In a large mixing bowl, combine the bread flour, salt, and instant yeast. Mix well.

Adding Water Gradually add the lukewarm water while stirring the mixture with a wooden spoon.

Kneading the Dough Once the dough comes together, transfer it to a clean, lightly floured surface.

4.Knead the dough for about 10 minutes until it becomes smooth and elastic.

First Proofing Place the kneaded dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour or until doubled in size.

Deflating the Dough After the dough has doubled in size, gently deflate it and transfer it back to the lightly floured surface.

Shaping the Batard Shape the dough into a batard shape by folding the sides towards the center and then rolling it tightly from top to bottom.

Second Proofing Place the shaped batard on a baking sheet lined with parchment paper. Cover it with a clean kitchen towel and let it rest for about 30 minutes.

Preheating the Oven Preheat the oven to 230°C (450°F).

Scoring the Batard Optional: Score the top of the batard with a sharp knife to create a decorative pattern.

Baking the Batard Bake the batard in the preheated oven for 25-30 minutes until golden brown and crusty.

Cooling and Serving Remove the batard from the oven and let it cool on a wire rack before slicing and serving.