Hostess At Heart

Sharing life one recipe at a time

  • Home
  • About
    • About
    • Work With Me
    • Disclaimers and Privacy Policy
  • Recipes
    • Recipe Index
      • Appetizers
      • Asian
      • Beef
      • Beverages
      • Bread
      • Breakfast
      • Chicken
      • Cookies
      • Dessert
      • Main dishes
      • Mexican
      • Pasta
      • Pies and Tarts
      • Pork
      • Salads
      • Sandwiches
      • Sauces and Condiments
      • Seafood
      • Sides
      • Snacks
      • Soup
      • Turkey
    • Shortcuts and Tips
    • Other Stuff
  • Resources and Reviews
    • Resources
    • Product/Company Reviews
    • Restaurant Reviews
  • Contact me

Garlic Batard Bread Recipe

April 12, 2016 By Julie Menghini 111 Comments

Pin
Share
Share
Yum
Tweet
Jump to Recipe Print Recipe

Garlic Batard is an artisanal bread that looks like it came from a bakery but is just as easy to make at home.  This bread has a great crunchy crust and a tender center.  The garlic is present without taking over.

Garlic Batard is an artisanal bread that looks bakery made but made in your kitchen. The exterior has a crunchy crust and a tender center. The garlic flavor is present without taking over. This bread would be perfect with a pasta dish | HostessAtHeart.comIt’s been a while since I participated with one of my bread baking challenge groups.  That doesn’t mean that I haven’t been baking bread, but I seem to bake the same ones over and over.  One thing that I’ve never quite gotten is a bread with that crunchy crusty exterior.  That is until this Garlic Batard.  Garlic is the theme this month with our BreadBakers group, hosted by Karen with Karen’s Kitchen Stories.

Garlic Batard is an artisanal bread that looks bakery made but made in your kitchen. The exterior has a crunchy crust and a tender center. The garlic flavor is present without taking over. This bread would be perfect with a pasta dish | HostessAtHeart.comA batard is like a baguette but has a rounder middle and tapered ends like a torpedo. I watched the King Arthur video on shaping bread several times. My loaves were not pulled tight enough, so my ends lost their points, and I slashed my bread incorrectly, but it’s always easier to get right the second time around right? Regardless, it tastes delicious![Tweet “Garlic Batard #BreadBakers #KingArthurFlour”]

You need to start this bread the day before so it’s helpful to read through all of the instructions before you start. This recipe instructed you bake on a baking sheet.  I slid mine onto a heated stone using the parchment paper.

Garlic Batard is an artisanal bread that looks bakery made but made in your kitchen. The exterior has a crunchy crust and a tender center. The garlic flavor is present without taking over. This bread would be perfect with a pasta dish | HostessAtHeart.com
I roasted my garlic for this recipe.  Roasted garlic is milder and I didn’t want anyone to bite into a chunk of garlic that they would be tasting for the rest of the day.  I mashed it up and mixed it throughout the dough, and it was perfect. Every bite has a pleasant garlic taste but it doesn’t take over.  This bread would be absolutely perfect with a pasta dish. These steps may look daunting, but trust me, they are easy to follow.

Garlic Batard is an artisanal bread that looks bakery made but made in your kitchen. The exterior has a crunchy crust and a tender center. The garlic flavor is present without taking over. This bread would be perfect with a pasta dish | HostessAtHeart.com

Don’t have time to make it now? Pin it for later!

5 from 10 votes
long view of a loaf of garlic batard bread
Print
Garlic Batard – #BreadBakers
Prep Time
4 hrs 15 mins
Cook Time
30 mins
Total Time
4 hrs 45 mins
 
An artisanal bread that looks like you bought it at a bakery but made in your kitchen. This bread has a crunchy crust and a tender center. The garlic flavor is present without taking over. This bread would be perfect with a plate of pasta!
Course: Bread
Cuisine: Bread
Servings: 2 loaves
Hostess At Heart: Hostess At Heart
Ingredients
Poolish
  • 1/3 cup cool water
  • 1/2 cup European-Style Artisan Bread Flour King Arthur (Bread flour will also work)
  • Pinch of instant yeast 1/16th tsp
Dough
  • All of the Poolish
  • 3/4 cup cool water
  • 2 1/2 cups European-Style Artisan Bread Flour King Arthur
  • 1 bulb garlic roasted and mashed
  • 1 teaspoon instant yeast
  • 1 1/4 teaspoons salt
Instructions
Roasted Garlic
  1. Slice the top 1/4 off the bulb of garlic and drizzle with olive oil. Wrap completely in aluminum foil. Put into a 425 degree F oven for 35 minutes. Allow the garlic to cool to touch. Squeeze from the bottom to remove garlic into a dish. Cover and refrigerate for up to 2 weeks or 3 months in the freezer.
Poolish
  1. In a medium-sized bowl, combine the poolish ingredients. Mix until combined. Cover and let sit at room temperature for 12 to 16 hours or until large bubbles and holes emerge.
Dough
  1. Add the water to the poolish and mix to combine. Add the flour and garlic. Mix to combine. The dough will feel tough and look craggy. Cover and let rest for 20 minutes. This allows the gluten to start developing and will make kneading easier. Add yeast and salt. Knead the dough until it's fairly smooth, 5 to 7 minutes. It still will not feel elastic but will be smooth.
  2. Place the dough into a lightly greased bowl, flipping once to oil both sides. Cover and allow it to rise at room temperature, 1 1/2 hours. To allow the gluten to develop and distribute the yeast's food, turn the dough every 30 minutes during rising time; gently fold all four sides into the middle and turn the dough over each time.
  3. On a lightly greased work surface, divide the dough in half. Shape each half into a rough log, cover and let them rest for 15 to 20 minutes. This allows the gluten to relax. Shape the logs into 12-inch batards. See KAF shaping video if you need guidance. Place them on a baking sheet lined with parchment paper. Cover with lightly greased plastic wrap and allow to rise at room temperature about 2 hours. They should rise about three-quarters of the way to doubled. Don't over-rise or they will lose their shape.
  4. 4. Set oven rack to middle position. The oven should be pre-heated to 425 degrees F, making sure you give it plenty of time to preheat. This bread needs to go into a hot oven. I also preheated a baking stone instead of baking my bread on the baking sheet and slid it onto the stone using the parchment paper.
  5. 5. Hold a sharp knife or razor at a 10 to 20-degree angle and make 3 to 4 slashes vertically down the length of the bread, each running about 1/3 the length of the bread. Spray the loaves with warm water.
  6. 6. Bake for 30 to 35 minutes until the bread registers 190° F. Turn the oven off and crack the door open about 4 to 6 inches, and allow the bread to cool in the oven. This will help the crunchy crust to develop.

  7. 7. Bread should be eaten the same day it is baked. These loaves will go stale. Day old bread can be reheated for 5 to 10 minutes in a preheated 350° F oven.

Recipe Notes

The poolish is made the day before and adds to the development of flavor. The garlic can be baked in advance as well. Recipe adapted from King Arthur Flour European-Style Hearth Bread.

Don’t forget to take a look at these other Bread Bakers recipes too!
  • Black Garlic Parmesan Sourdough Bread from Magnolia Days
  • Buttery Garlic Cheddar Rolls from Kylee Cooks
  • Buttery Garlic Knots from Sara’s Tasty Buds
  • Buttery Garlic Pull Apart Bread from Cook’s Hideout
  • Caramelized Garlic Chèvre Stuffed Bread from Food Lust People Love
  • Cheddar, Garlic and Jalapeno Beer Bread from A Palatable Pastime
  • Cheddar Garlic Dinner Rolls from Hezzi-D’s Books and Cooks
  • Cheese and Garlic Biscuits from A Baker’s House
  • Cream Cheese Stuffed Garlic Rolls from Herbivore Cucina
  • Domino’s Style Garlic Bread from Gayathri’s Cook Spot
  • Easy-Peasy Garlic-ky Mini Rolls from G’Gina’s Kitchenette
  • Garlic Batard from Hostess at Heart
  • Garlic, Herbs and Cheese Bread from La Cocina de Aisha
  • Garlic Naan with Green Chiles from Karen’s Kitchen Stories
  • Garlic Pull Apart Rolls from A Day in the Life on the Farm
  • Garlic Sunflower Bread from Passion Kneaded
  • Gluten Free & Vegan Garlic Breadsticks from What Smells So Good?
  • {Gluten Free} Seeded Black Garlic Flat Bread from Culinary Adventures with Camilla
  • Green Garlic Parathas – Flat Bread from Sneha’s Recipes
  • Herbed Garlic Butter Garland Bread from Ruchik Randhap
  • Multi Grain Garlic Naan from Mayuri’s Jikoni
  • Pissaladière from The Bread She Bakes
  • Roasted Garlic Focaccia from Sizzling Tastebuds
  • Triple Garlic Knots from Cindy’s Recipes and Writings
  • Whole Wheat Garlic Ciabatta Bread from Cooking Club

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

You know how much I love baking bread right?  I loved making this one and here are a couple other recipes I really enjoyed.

Caramelized Onion Gouda Casatiello

Caramelized Onion Gouda Casatiello is a soft and dreamy adaption of an Italian Brioche. This loaf is loaded with flavor with bits of caramelized onion and gouda cheese. | HostessAtHeart.com

Sweet Russian Chocolate Braid

Traditional Focaccia Bread Recipe

Focaccia | Hostess At Heart

An artisanal bread that looks bakery made but made in your kitchen. This bread has a crunchy crust and a tender center. The garlic flavor is present without taking over | HostessAtHeart.com
Pin
Share
Share
Yum
Tweet

Filed Under: Bread, Recipes

« Grilled Sweet Potato Packets Recipe
Roasted Brussels Sprouts with Shallots and Mushrooms »

Subscribe to Hostess At Heart’s Email Updates

Comments

  1. michele says

    January 7, 2019 at 6:05 pm

    My goodness… you always make me crave bread! I can almost smell the loaf in my oven as I read about it!

    Reply
    • Julie Menghini says

      January 10, 2019 at 8:05 pm

      Thank you Michele!

      Reply
  2. Sandra says

    January 7, 2019 at 9:49 pm

    This is probably the prettiest loaf of bread l’ve seen…even better than our local bakery. Perfect addition to an Italian meal, especially with that garlic!

    Reply
    • Julie Menghini says

      January 10, 2019 at 8:06 pm

      Thank you, Sandra!

      Reply
  3. Jennifer Stewart says

    January 9, 2019 at 10:49 am

    This loaf is so amazing! That crust is everything I want!

    Reply
    • Julie Menghini says

      January 10, 2019 at 8:08 pm

      Thank you! I’m all about the crust too!

      Reply
  4. Deb says

    January 9, 2019 at 11:59 am

    Hey friend I wanted to swing back by and say I made this yesterday and it’s DELICIOUS! The whole house smelled amazing – FIVE STARS!!!

    Reply
    • Julie Menghini says

      January 10, 2019 at 8:08 pm

      Thank you, Deb! I’m sure they try and bottle that smell! I’d buy it.

      Reply
  5. Angela says

    January 16, 2019 at 7:14 am

    I have been working on making sourdough bread with my own starter for the last few months. I am loving the ease of this recipe. and the crumb on this loaf looks incredible!!

    Reply
    • Julie Menghini says

      January 19, 2019 at 9:52 am

      It really is easy Angela! I loved seeing your recent bread. It was just gorgeous!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Hostess At Heart

Thank you for visiting! My name is Julie and I love to cook and bake. I try to use simple in-season or readily available ingredients. I also love to, travel, garden and spend time with family, friends, and my dog Maci. Oh and I overuse exclamation marks! Read More…

Looking for something?

Subscribe to Hostess At Heart’s Email Updates

Let’s keep in touch!

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Popular Posts

Saucy Thai Basil Chicken Noodle Bowl Recipe is a creamy blend of Asian flavors.  It's a little bit sweet and spicy and a whole bunch delicious! | HostessAtHeart.com
Easy Teriyaki Chicken Bowl Recipe is a rich, slightly sweet, savory dish that's better than takeout. Served on rice with veggies and it's a complete meal!
Healthy Shrimp Fettuccine can be on your table in 10 minutes. This recipe proves that you can put a dish on your table that is quick, healthy and delicious. | HostessAtHeart.com
The Best Chili Recipe will change the way you make chili from now on. It has a secret ingredient that takes this dish to the next level. It's easy to make and makes enough for a crowd | HostessAtHeart.com
Spiced Apple Star Bread is so good you can eat it with a meal or as a dessert. It's a sweetened buttery, bread that's tender and warm from the fall spices. This bread looks hard to make, but it's easier than you think. | HostessAtHeart.com
Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.com

Let’s stay in touch!

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Affiliate Link Disclosure:

Some of the links you will see on Hostess At Heart are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase.

 

COPYRIGHT © 2014 - 2019 HOSTESSATHEART.COM

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy