A crusty, flour-dusted oval loaf with an open, irregular crumb — simple and delicious.
Ingredients (makes 1 large batard)
Option 1: With commercial yeast
- 500 g bread flour
- 350–365 g water (room temperature)
- 10 g fine sea salt
- 3–4 g instant yeast (about 1 tsp)
Option 2: Sourdough version
- 100 g active sourdough starter (100% hydration)
- 340–360 g water
- 500 g bread flour
- 10 g fine sea salt
Instructions
- Mix the dough
Combine the flour, water, and yeast (or starter). Mix until no dry flour remains. Cover and rest 20–30 minutes (autolyse).
Add the salt and mix or pinch until fully incorporated. The dough will be sticky. - Bulk fermentation
Perform 3–4 sets of stretch-and-folds every 30 minutes over the next 1½–2 hours (or longer for sourdough).
Let the dough continue bulk fermenting until it has increased in volume by about 50–75% and looks airy. - Pre-shape & bench rest
Gently tip the dough onto a lightly floured surface. Shape into a loose oval/log. Cover and rest 20–30 minutes. - Final shape
Shape into a tight batard (oval loaf): flatten slightly, fold the short ends in, then roll tightly from one long side and seal the seam.
Place seam-side up in a floured oval banneton or towel-lined basket (or seam-side down on parchment). - Final proof
Cover and proof until noticeably puffy:- 45–90 minutes at room temperature
- Or 8–16 hours in the fridge for better flavor and easier scoring
- Bake
Preheat a Dutch oven or baking stone at 450–475°F (230–245°C) for 30–45 minutes.
Turn the dough out onto parchment, score with a few diagonal slashes.
Bake covered (or with steam) for 20–25 minutes, then uncover and bake another 20–25 minutes until deep golden-brown and the internal temperature reaches 205–210°F (96–99°C). - Cool
Cool completely on a wire rack for at least 1 hour before slicing.
Tips
- Higher hydration (closer to 73%) gives a more open crumb.
- Cold overnight proofing improves flavor and makes scoring cleaner.
- Steam in the first half of the bake is key for oven spring and a blistered crust.
- Excellent with butter, cheese, or as sandwich bread.
Crusty outside, tender and open inside. Enjoy!
