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 has a crispy crust and a soft tender crumb flavored with mild roasted garlic. This loaf just begs for a big bowl of pasta.
It’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 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.
A batard is like a baguette but has a rounder middle and tapered ends like a torpedo.
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!
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 to bake it on a baking sheet. I slid mine onto a heated stone using the parchment paper.
I roasted my garlic for this recipe. Roasted garlic is milder and adds to the flavor of the bread instead of taking over the flavor.
You don’t want to bite into a chunk of garlic that you’ll be tasting for the rest of the day. By mashing it up and mixing it throughout the dough, it assures every bite has a pleasant garlic taste.
This bread would be absolutely perfect with a pasta dish.
These steps may look daunting, but trust me, they are easy to follow.
Don’t have time to make it now? Pin it for later!
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I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
Garlic Batard
Ingredients
Poolish
- 1/3 cup water Cool and filtered
- 1/2 cup European-Style Artisan Bread Flour Bread flour will also work
- Pinch of instant yeast 1/16th tsp
Dough
- All of the Poolish
- 3/4 cup water Cool and filtered
- 2 1/2 cups European-Style Artisan Bread Flour Bread flour can be substituted
- 1 garlic bulb roasted and mashed
- 1 tsp instant yeast
- 1 1/4 tsp salt fine sea salt is what I use
Instructions
Poolish
- 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.
Roasted Garlic
- 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.
Dough
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Take a look at these Bread Baker recipes!
- Black Garlic Parmesan Sourdough Bread from Magnolia Days
- Buttery Garlic Cheddar Rolls from Kylee Cooks
- Buttery Garlic Knots from Sara’s Tasty Buds
- 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
- 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
- Whole Wheat Garlic Ciabatta Bread from Cooking Club
#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 [email protected].
You know how much I love baking bread right? I loved making this one and here are a couple of other recipes I really enjoyed making with the Bread Bakers group.
Caramelized Onion Gouda Casatiello
Sweet Russian Chocolate Braid
Traditional Focaccia Bread Recipe
Thank you from the bottom of my heart for spending some time with me today!
Angela says
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!!
Julie Menghini says
It really is easy Angela! I loved seeing your recent bread. It was just gorgeous!
Deb says
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!!!
Julie Menghini says
Thank you, Deb! I’m sure they try and bottle that smell! I’d buy it.
Jennifer Stewart says
This loaf is so amazing! That crust is everything I want!
Julie Menghini says
Thank you! I’m all about the crust too!
Sandra says
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!
Julie Menghini says
Thank you, Sandra!
michele says
My goodness… you always make me crave bread! I can almost smell the loaf in my oven as I read about it!
Julie Menghini says
Thank you Michele!
Michaela Kenkel says
You have truly mastered the art of beautiful bread making, Julie!! This, like all of your other’s is just show stopping!! I love that crusty outside. GORGEOUS photography as always!!
Julie Menghini says
Thank you my friend!
Brandi Burgess says
My mouth is absolutely watering!! Homemade bread is the BEST!!! This looks sensational!
Julie Menghini says
Thank you! We love this one with pasta.
[email protected]'s Dinnertime Dish says
I LOVE homemade bread and I”m sure the roasted garlic makes this bread over the top good!
Julie Menghini says
We love homemade bread and garlic…we love it way to much!
debi at Life Currents says
This bread sounds amazing! Perfect with some soup, or just a smear of butter! I love the shape that you were able to get too. I need a basket like yours.
Stepahnie says
One of New Year Resolutions is to make more bread! I am going to add this to the list!
Julie Menghini says
We love homemade bread and I love baking it too!
Angie says
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!
Julie Menghini says
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.
[email protected] Baking in Pyjamas says
That looks wonderful, just how the bakery’s make them.
Julie Menghini says
Thank you Laura! That is the ultimate compliment.
Carlee says
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!
Julie Menghini says
Thank you Carlee! Take a look at the shaping video on the King Arthur website. It’s a big help.
demeter | beaming baker says
As usual, Julie, your bread game is on point! You continue to amaze me with your incredible baking skills! Btw, love the new logo. 🙂
Julie Menghini says
Thank you Demeter! I just put my new logo up this morning, and I love it too. Thank you for noticing. Happy dance going on here!!
Rani Vijoo says
Hi Julie, Amazing bread loaf recipe, it looks perfect and delicious!
Julie Menghini says
Thank you Rani!
Mayuri Patel says
Julie, the bread looks so beautiful. Got to try this as hubby loves breads with a crunchy crust and soft inner bit.
Julie Menghini says
Thank you so much Mayuri! It was a hit with my hubby too.
Natalie Browne says
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
Julie Menghini says
Thanks Natalie! This was my first success getting that crunchy crust that we love, and it wasn’t difficult.
Suchitra says
The garlic batard looks amazing. A very interesting bread!
Julie Menghini says
Thank you Su!
Julianna says
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? 😀
Julie Menghini says
Thank you Julianna! I’d take a baguette with some good butter and a glass of wine over cake any day.
[email protected] says
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.
Julie Menghini says
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!
Hilda says
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!
Julie Menghini says
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!
Hilda says
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.
Julie Menghini says
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!
Jhuls says
Every bite of this delicious bread would be perfect! So gooood, Julie!
Julie Menghini says
Thank you Jhuls! I hope you have a wonderful weekend, and so nice to see you at FF!
Ashley says
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?
Julie Menghini says
Thank you Ashley! This was a non enriched dough (no eggs or dairy). It did smell and taste very yummy!
shaheen says
visiting from fiesta fridays, wow I want to try this bread, esp as I love garlic
Julie Menghini says
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!
Jeff the Chef says
Nice work! This bread looks delicious!
Julie Menghini says
Thank you Chef! I appreciate you stopping by!
Pavani says
That is one perfectly baked loaf of bread. Looks amazing and must have tasted amazing too with all that garlic.
Julie Menghini says
Thank you Pavani! It was a fun one to make too.
Georgina says
Love it Julie and I love the way you have slashed it too. Looks very professional! The garlic additional to this kind of bread is perfect too.
Julie Menghini says
Thank you so much Georgina!
sneha datar says
What a lovely and crusty bread, I love it.
Julie Menghini says
Thank you Sneha!
Debbie Spivey says
Your photography is spot on!!
cookingwithauntjuju.com says
Looks heavenly Julie – I used that same flour from KAF not too long ago – need to make something new with it. Thanks for the recipe 🙂
cookingwithauntjuju.com says
Thanks for co-hosting this week – we are thinking alike by bringing bread to FF 🙂
Julie Menghini says
You’re welcome Judi! We can never have enough bread in my book!
Holly says
You’ve mastered this bread technique! It truly looks like you bought it at the bakery. It must have tasted good!
Julie Menghini says
Thank you Holly! This was a fun bread for me to make too.
Wendy Klik says
This is a perfect looking loaf of bread. I would love a slice.
Julie Menghini says
Thank you Wendy!
Linda says
What a gorgeous loaf of bread Julie!!! 🙂
Julie Menghini says
Thank you Linda!
Sonal says
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..
❤️
Julie Menghini says
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.
Stacy Rushton says
What a GORGEOUS crust, Julie! Slashed it wrong, you say? It looks absolutely perfect to me.
Julie Menghini says
Thank you so much Stacy!
Cindy Kerschner says
What a beautiful loaf!
Julie Menghini says
Thank you Cindy!
Saritha Kumbakkara says
Wow Julie, Perfect bread loaf!!! I love Garlic bread but never tried in my kitchen. Your recipe seems to inspire me bake it soon….
Julie Menghini says
Thank you Saritha! This was a first time recipe for me too and I really enjoyed it.
Elaine @ foodbod says
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?!
Julie Menghini says
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.
Elaine @ foodbod says
Ha ha! I’ll think about it, I don’t belong to any groups like that
Shari Kelley says
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!
Julie Menghini says
Thank you Shari! We often buy bread like this and enjoy it with a glass of wine at dinner on Sundays.
Margherita says
omg Julie…. I cannot image notting better than a loaf of crunch home made bread flavoured with garlic!
Julie Menghini says
Thank you so much! I had a great time baking this one.
Hezzi-D says
Gorgeous looking bread! I’ve never heard of this before but it sounds wonderful!
Julie Menghini says
Thank you! We’ve sure got a lot of great recipes this month!
Marisa @ Marisa's Italian Kitchen says
It really does look like it came out of a bakery! And that crust, oh my !!! Delicious:)
Julie Menghini says
Thank you so much Marisa!
Loretta says
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
Julie Menghini says
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. 🙂
Loretta says
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? 🙂
Julie Menghini says
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!
Anna says
Julie, this sounds absolutely fabulous!! And with roasted garlic!! (love!!) This sounds like something we would share together in Italy! 😉
Julie Menghini says
Absolutely Anna! Maybe in a little outside cafe with a carafe of wine!
Anna says
Sounds perfect! 🙂
Julie Menghini says
Thank you Anna!
petra08 says
Your bread looks absolutely amazing! I love the roasted garlic running through it. Wow 🙂
Julie Menghini says
Thank you so much Petra! I was really glad that I used the garlic the way I did because it was smooth and not overbearing.
Kloe's Kitchen says
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. 🙂
Julie Menghini says
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! 🙂
Karen @ Karen's Kitchen Stories says
These are gorgeous batards! I’ve had that moment when I didn’t read the recipe through and got to the point where it said, “refrigerate over night.” Doh!
Julie Menghini says
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.
Smruti says
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!
Julie Menghini says
Thank you so much! I just can’t believe all of the beautiful recipes in this month’s collection. I would love to make every single one of them.
J Seaton says
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.
Julie Menghini says
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!
Celebrating Sunshine says
Wow Julie, that looks amazing! I can only imagine the scent of that crust! Crusty bread is my favorite, and the added garlic makes it irresistible! Too bad you don’t live closer!
Julie Menghini says
Thank you so much Ana! I would love to share a loaf and a glass of wine with you!