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Garlic Batard – #BreadBakers

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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

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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!
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. Dough will feel tough and look craggy. Cover and let rest for 20 minutes. This allows 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 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 loose their shape.
  4. 4. Set oven rack to middle position. 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 degrees 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 by reheated for 5 to 10 minutes in a preheated 350 degree 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!

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.

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
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Comments

  2. Julie! I don't even have time to read this post - I'm three minutes from the first bell to start the school/work day, but I couldn't not tell you how amazing this looks. Seriously, you're making me feel pretty inspired to finally get down to business baking some delicious breads. And your photographs are absolutely reflecting the extra work you're putting in; they look fantastic.
    Reply

    • Thank you so much James! You don't know how I appreciate your comment! Sometimes I like something and look back and think really? Make sure you enter the second give away posted yesterday! It's for everyone...even my Canadian friends!
      Reply

  3. Julie, this is such a gorgeous looking bread and such a great recipe. I loved it VERY VERY much. Pinned the bread to make it really soon :) Great share Julie!
    Reply

    • Ha Karen (insert knowing sad face here). Thank you, I was really happy with the way they came out and it will be nice knowing a little bit more about the process next time.
      Reply

  5. This bread looks so amazing! I have a soft spot for bread because it got me into the kitchen. Then it got me addicted to the kitchen and here I am a crazy blogger like the rest of you. Lovely, job on your loaf. :)
    Reply

    • Ha! Thank you Kloe! We are a crazy kitchen bunch aren't we? I started out using frozen bread dough for cinnamon rolls as a kid and thought I was a culinary genius! :)
      Reply

  7. Julie, this sounds absolutely fabulous!! And with roasted garlic!! (love!!) This sounds like something we would share together in Italy! ;)
    Reply

  8. Wow, our Baking Queen is back! :)) What a beautiful batard Julie, nothing like a crusty exterior with a softer, chewy interior eh? Love it. I can only imagine what the aroma was like when you were baking it. A kitchen in Italy perhaps? LOL
    Reply

    • Hahahah Thank you Loretta! I am actually proud of this one my friend. The exterior was that crunchy crust that I love but thought was so hard to get. Baking bread smells so good doesn't it! I would love to have a kitchen in Italy! My husband has family there and he actually has a cousin that still has an open hearth wood burning oven. I wouldn't even know where to start. I'd love to watch and eat though. :)
      Reply

      • Julie, yeah I got notification of your response in the form of an email. :) Isn't Italy so beautiful? I love the permanent smell of garlic in all the kitchens there :) They say the Mediterranean diet is probably the best, maybe it's time to retire there? :)
        Reply

        • I just love the pace in the Med, and the food is amazing! We sure want to travel a LOT more. John is itching to get back to Italy but we thought we would wait until next year to make sure my hip was back in good form. It should be perfect by then. Have a wonderful day Loretta!
          Reply

  12. Julie, this looks wonderful! You said it didn't look like it was supposed to, but it looks perfect to me. I would sure like to try it. I love bread that is crusty outside and soft inside. I love garlic, too. It must taste amazing. Great idea to make garlic butter as well. Thank you for sharing your beautiful bread!
    Reply

  13. These look absolutely perfect to me! You did a great job and I love the roasted garlic running through the bread :) I'm sorely tempted to request to join the group...the challenges always look so interesting and it does force you out of your usual bread comfort zone doesn't it?!
    Reply

    • Thank you! It is such a friendly group Elaine and so much talent. My other group disbanded, and that's o.k. One is enough. I really enjoyed this bread, and will definitely do it again. Also, if you choose not to participate here and there, they don't threaten to kick you out.
      Reply

  14. Wow Julie, Perfect bread loaf!!! I love Garlic bread but never tried in my kitchen. Your recipe seems to inspire me bake it soon....
    Reply

  17. This bread is simply fabulous Julie. The crumbs shot is just divine. I have never played with poolish and your recipe sounds muh doable than the ones which have so many stages going on.. ❤️
    Reply

    • Thank you Sonal! I've heard what I refer to as the kick start as poolish, starter, sponge. It's not a big deal but it intimidates people for some reason. This was a fun recipe for me, and I will definitely make this one again.
      Reply

    • Awesome Shaheen! Welcome to Fiesta Friday and Hostess At Heart! I love that you are a first time visitor. I loved this bread and it was yummy. I'll be making it again. Enjoy your weekend and have fun at Fiesta Friday!
      Reply

  28. Just beautiful- and I can smell the garlic right now! Is that a danish dough wish I see in your photo? Has it made a difference in your bread making?
    Reply

  30. I have been on a bit of a bread baking binge lately, and was just thinking of making a baguette style this weekend. The roasted garlic sold me on this one - so wish me luck. Thanks for co-hosting this week!
    Reply

    • Thank you Hilda! I really loved the way this garlic tasted in this bread. Nothing harsh. I hope you will stop back and let me know how it goes. I hope you are enjoying FF. I sure am!
      Reply

      • I just made a couple of loaves following your recipe and it turned out perfectly. I made one small change - while baking I put a pan of water in the bottom of the oven as I always do for making baguettes. I think this helps keep it from drying out. I also highly recommend eating it with butter and a good sprinkling of sumac powder on it - absolutely the best tartine ever! Thanks for a super recipe.
        Reply

        • Wonderful Hilda! Thank you so much for letting me know that it turned out for you too. Very glad that you enjoyed it. I love the idea of using the steam. I've never used sumac powder. I'm a bit of a spice hoarder so will have to add it to my arsenal!
          Reply

  31. You know, I'm just terrified of making bread with a poolish/starter. I don't know why, but I'm just paranoid that I'll mess it up. But that's the reason I haven't made a ciabatta yet or something like this. But your post makes it look so easy I just may have to get over my fear and just do i already, so thank Julie! your bread looks wonderful.
    Reply

    • Thanks Jess! A lot of people are intimidated by poolish, but it's basically flour water and a pinch of yeast and let science do the rest. You are such a talented baker, I am sure you will wonder why you let it get to you. I did to though...not anymore. Have a wonderful weekend!
      Reply

  32. Wow Julie! I take my hat off to you! I have never attempted a baguette, so this looks extra amazing to me. Just pass me the whole loaf and I will supply my own pound of butter! Better than cake any day, don't you think? :D
    Reply

  34. Thus bread is beautiful, Julie! And how wonderful your house must smell while its baking. I've made regular bread before, but never attempted a baguette. You have me inspired
    Reply

  38. Yummy! I just recently started getting into more bread baking and working on forming a great batard is on my short list of things to learn! Thanks for sharing at Throwback Thursday!
    Reply

  40. It's now almost 11 and I have a hankering for bread and butter, yikes! This batard looks so awesome, can I order to ship? Thanks so much for cohosting!
    Reply

    • Thank you Angie! We need a big ole bread and wine fest with plenty of butter! I always love co-hosting and wish I had more time to do it more often. I'll get back to you soon and schedule another one.
      Reply

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