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–+ servings
A loaf of sourdough with a wheat scoring pattern.

How to Make Sourdough Batard Bread: Easy french recipe

There's nothing quite like the smell of freshly baked bread, especially when it's a crusty and flavorful French sourdough batard. This delicious bread, with its characteristic oblong shape and artisanal appearance, is a staple in French bakeries and a favorite among bread lovers around the world.
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Prep Time 10 minutes
Cook Time 45 minutes
proof & ferment 12 hours
Total Time 12 hours 55 minutes
Course bread
Cuisine American, French
Servings 8 servings
Calories 226 kcal

Equipment

  • large bowl
  • Digital kitchen scale
  • Dough scraper
  • batard proofing basket
  • dutch oven
  • square sided plastic container
  • oval loaf batard basket
  • rice flour

Ingredients
  

  • 455 grams all-purpose flour
  • 1 ½ cups water
  • 12 grams salt
  • 1 tablespoon honey
  • 100 grams sourdough starter active

Instructions
 

  1. Autolyse (hydrate the flour)- In a large mixing bowl, stir together the flour and water until no dry spots remain. The dough will look rough and shaggy-- that's perfect!
     Why - This jump-starts gluten development adn makes the dough easier to work with later.
  2. Mix in the starter and honey. Add your active and bubbly starter and use your hands to pinch and fold it into the dough. Sprinkle the salt over the dough, and keep mixing until they fully disappear into the dough. Cover with a clean towel and let rest 30 minutes.
    Visual cue - Dough should start feeling slightly smoother, but very sticky.
     
  3. Stretch and fold #1 (strengthen the dough) - With wet hands, grab one side of the dough, stretch it up, and fold it over itself. Give the dough a quarter turn and repeat 3 more times. Cover and rest 30 minutes.
    You're building structure here - the dough should feel more elastic after each fold. 
  4. Stretch and fold #2, 3 & 4 - Repeat the series of folds again every thirty minutes until 4 cycles have been completed. Cover and let the dough rise at room temperature 1-3 hours for bulk ferment.
    Bulk ferment is done when:Dough has risen by 50-70%Surface looks smoother and slightly domedA gentle poke springs back slowly (not instantly)
    Tip: If your kitchen is cooler than 72°F, bulk may take longer. Be patient, temperature is the boss!
     
  5. Shape into a batard - Lightly oil or flour your countertop. Gently turn out the dough, but don't punch it down - protect those bubbles! Fold the top third of the dough toward the center, then the bottom third up over that. Roll it gently to create tension and shape an oval loaf. Pinch the seam closed.
    It should feel like a smooth, tight loaf with a bit of bounce.
     
  6. Final proof (2 options!) - Place the dough seam-side up in a generously floured proofing basket or towel-lined bowl.
    Method 1 - Same-day baking: Proof for 45-90 minutes in a warm spot.
    Method 2 - Cold proof (recommended): rest 20-30 minutes at room temp, then refrigerate over night.
    You are ready to bake when the dough jiggles like set Jell-O when you shake the basket. If you do the poke test, press your thumb into the dough and it should slowly spring back, but leave a slight dent.
     
  7. Preheat the oven - Place your dutch oven (both pieces) into the oven. Preheat to 500°F for at least 45-60 minutes. A hot oven and hot Dutch oven will give you the springiest loaf! When you're ready to bake, reduce heat to 450°F.
     
  8. Score the loaf - Turn the dough out onto parchment paper, seam-side down. Dust with flour (I love using rice flour), then score a light decorative pattern (if you want to!) and then a deep slash down the loaf. This tells the dough where to expand.
     
  9. Bake - Carefully lower the loaf (still on the parchment paper) into the Dutch oven and cover with the lid.
    Bake 35 minutes covered (lid on).
    Remove lid, bake another 10-15 minutes.
    It's done baking when the crust is a deep golden brown, and the internal temperature hits 195-200°F. It will also sound hollow when tapped on the bottom.

Notes

  • 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.
  • Don't overwork the dough. 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.
  • 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.
  • 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.
  • Don't overwork the dough. 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.
  • 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.
  • 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.

Troubleshooting 

    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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.

Storage tips

  • 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.
  • 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.

Nutrition

Calories: 226kcalCarbohydrates: 48gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 585mgPotassium: 62mgFiber: 2gSugar: 2gVitamin C: 0.01mgCalcium: 10mgIron: 3mg
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