Crusty Batard Bread

Q: What is the difference between a batard and a baguette?

While both are classic French breads, a batard is shorter and thicker , with a more oval shape. A baguette is long and thin , known for its crisp crust and fine crumb. Batards are more versatile for sandwiches and slicing, while baguettes are often served whole or torn at the table.

Q: Can I use all-purpose flour instead of bread flour?

Yes, but expect a slightly different texture. Bread flour has more protein , which helps create better gluten development for chewy crumb and structured rise. All-purpose flour will work but may result in a softer, denser loaf with less oven spring.

Q: How do I know when my batard is fully baked?

The bread should have a deep golden crust and sound hollow when tapped. Internally, use a thermometer to check—it should reach 205°F (96°C) . If you don’t have one, trust visual cues and the hollow sound when tapping the bottom.

Q: What does high hydration do in batard dough?

High hydration (like 75%) gives the dough better elasticity , promotes larger holes in the crumb , and yields a moist interior . It also helps form a thinner, crispier crust. The dough will be sticky, but it’s worth learning to work with it for professional-quality results.

Question 1

What is the difference between a batard and a baguette?

Accepted Answer

While both are classic French breads, a batard is shorter and thicker, with a more oval shape. A baguette is long and thin, known for its crisp crust and fine crumb. Batards are more versatile for sandwiches and slicing, while baguettes are often served whole or torn at the table.

Question 2

Can I use all-purpose flour instead of bread flour?

Accepted Answer

Yes, but expect a slightly different texture. Bread flour has more protein, which helps create better gluten development for chewy crumb and structured rise. All-purpose flour will work but may result in a softer, denser loaf with less oven spring.

Question 3

How do I know when my batard is fully baked?

Accepted Answer

The bread should have a deep golden crust and sound hollow when tapped. Internally, use a thermometer to check—it should reach 205°F (96°C). If you don’t have one, trust visual cues and the hollow sound when tapping the bottom.

Question 4

What does high hydration do in batard dough?

Accepted Answer

High hydration (like 75%) gives the dough better elasticity, promotes larger holes in the crumb, and yields a moist interior. It also helps form a thinner, crispier crust. The dough will be sticky, but it’s worth learning to work with it for professional-quality results.

Ingredients

Instructions

Notes

Nutrition