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Home » Recipes » Garlic Batard Bread Recipe

Garlic Batard Bread Recipe

April 12, 2016 Updated: May 28, 2020 By Julie Menghini 112 Comments

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Garlic Batard is a bread shaped like a baguette but with tapered ends. A close up of the whole loaf is over a sliced loaf on the bottom photo. The title banner separates the two photos.

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.

Front-view of a loaf of a Garlic Batard sitting on a wooding cutting board. A blue napkin sits in the background.

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.

Top-down view of a loaf of a Garlic Batard sitting on a wooding cutting board next to cut slices slathered with butter. A blue napkin sits to the side and a basket of bread sits in the background.

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.

Two slices of Garlic Batard bread sitting in front of the loaf over a wooden cutting board.


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.

A baguette of bread sitting on a wooden cutting board. A knife and blue napkin sit next to the board.

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!  ⭐️⭐️⭐️⭐️⭐️

long view of a loaf of garlic batard bread
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5 from 15 votes

Garlic Batard

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!
Prep Time 4 hrs 15 mins
Cook Time 30 mins
Total Time 4 hrs 45 mins
Servings 16
Author Hostess At Heart
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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

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.

Nutrition

Serving: 2g | Calories: 85kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Take a look at these Bread Baker recipes!

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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 [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

A loaf of Onion Gouda bread sitting on a cake stand over a blue striped napkin.

Sweet Russian Chocolate Braid

A braided chocolate bread on a bread wooden cutting board over a blue striped towel

Traditional Focaccia Bread Recipe

Focaccia | Hostess At Heart

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

Comments

  1. 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
  2. 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
  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. 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
  5. 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
  6. Michaela Kenkel says

    January 6, 2019 at 8:19 pm

    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!!

    Reply
    • Julie Menghini says

      January 7, 2019 at 11:16 am

      Thank you my friend!

      Reply
  7. Brandi Burgess says

    January 6, 2019 at 8:05 pm

    My mouth is absolutely watering!! Homemade bread is the BEST!!! This looks sensational!

    Reply
    • Julie Menghini says

      January 7, 2019 at 11:07 am

      Thank you! We love this one with pasta.

      Reply
  8. [email protected]'s Dinnertime Dish says

    January 6, 2019 at 1:32 pm

    I LOVE homemade bread and I”m sure the roasted garlic makes this bread over the top good!

    Reply
    • Julie Menghini says

      January 7, 2019 at 11:02 am

      We love homemade bread and garlic…we love it way to much!

      Reply
  9. debi at Life Currents says

    January 5, 2019 at 2:54 pm

    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.

    Reply
  10. Stepahnie says

    January 5, 2019 at 9:56 am

    One of New Year Resolutions is to make more bread! I am going to add this to the list!

    Reply
    • Julie Menghini says

      January 7, 2019 at 11:00 am

      We love homemade bread and I love baking it too!

      Reply
  11. Angie says

    April 21, 2016 at 9:52 pm

    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
    • Julie Menghini says

      April 22, 2016 at 7:28 am

      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
  12. [email protected] Baking in Pyjamas says

    April 20, 2016 at 2:05 pm

    That looks wonderful, just how the bakery’s make them.

    Reply
    • Julie Menghini says

      April 20, 2016 at 2:19 pm

      Thank you Laura! That is the ultimate compliment.

      Reply
  13. Carlee says

    April 19, 2016 at 9:23 pm

    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
    • Julie Menghini says

      April 19, 2016 at 9:34 pm

      Thank you Carlee! Take a look at the shaping video on the King Arthur website. It’s a big help.

      Reply
  14. demeter | beaming baker says

    April 19, 2016 at 7:53 am

    As usual, Julie, your bread game is on point! You continue to amaze me with your incredible baking skills! Btw, love the new logo. 🙂

    Reply
    • Julie Menghini says

      April 19, 2016 at 10:40 am

      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!!

      Reply
  15. Rani Vijoo says

    April 18, 2016 at 9:19 pm

    Hi Julie, Amazing bread loaf recipe, it looks perfect and delicious!

    Reply
    • Julie Menghini says

      April 18, 2016 at 11:19 pm

      Thank you Rani!

      Reply
  16. Mayuri Patel says

    April 17, 2016 at 4:01 am

    Julie, the bread looks so beautiful. Got to try this as hubby loves breads with a crunchy crust and soft inner bit.

    Reply
    • Julie Menghini says

      April 17, 2016 at 10:11 am

      Thank you so much Mayuri! It was a hit with my hubby too.

      Reply
  17. Natalie Browne says

    April 16, 2016 at 9:06 am

    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
    • Julie Menghini says

      April 16, 2016 at 1:04 pm

      Thanks Natalie! This was my first success getting that crunchy crust that we love, and it wasn’t difficult.

      Reply
  18. Suchitra says

    April 16, 2016 at 6:16 am

    The garlic batard looks amazing. A very interesting bread!

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:04 pm

      Thank you Su!

      Reply
  19. Julianna says

    April 15, 2016 at 10:19 pm

    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? 😀

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:11 pm

      Thank you Julianna! I’d take a baguette with some good butter and a glass of wine over cake any day.

      Reply
  20. [email protected] says

    April 15, 2016 at 10:00 am

    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
    • Julie Menghini says

      April 15, 2016 at 3:07 pm

      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
  21. Hilda says

    April 15, 2016 at 9:28 am

    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
    • Julie Menghini says

      April 15, 2016 at 3:09 pm

      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
      • Hilda says

        April 17, 2016 at 11:07 pm

        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
        • Julie Menghini says

          April 18, 2016 at 7:46 am

          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
  22. Jhuls says

    April 15, 2016 at 8:31 am

    Every bite of this delicious bread would be perfect! So gooood, Julie!

    Reply
    • Julie Menghini says

      April 15, 2016 at 3:11 pm

      Thank you Jhuls! I hope you have a wonderful weekend, and so nice to see you at FF!

      Reply
  23. Ashley says

    April 15, 2016 at 7:49 am

    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
    • Julie Menghini says

      April 15, 2016 at 7:57 am

      Thank you Ashley! This was a non enriched dough (no eggs or dairy). It did smell and taste very yummy!

      Reply
  24. shaheen says

    April 15, 2016 at 7:30 am

    visiting from fiesta fridays, wow I want to try this bread, esp as I love garlic

    Reply
    • Julie Menghini says

      April 15, 2016 at 7:50 am

      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
  25. Jeff the Chef says

    April 14, 2016 at 11:20 pm

    Nice work! This bread looks delicious!

    Reply
    • Julie Menghini says

      April 15, 2016 at 7:42 am

      Thank you Chef! I appreciate you stopping by!

      Reply
  26. Pavani says

    April 14, 2016 at 1:24 pm

    That is one perfectly baked loaf of bread. Looks amazing and must have tasted amazing too with all that garlic.

    Reply
    • Julie Menghini says

      April 14, 2016 at 2:52 pm

      Thank you Pavani! It was a fun one to make too.

      Reply
  27. Georgina says

    April 14, 2016 at 10:15 am

    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.

    Reply
    • Julie Menghini says

      April 14, 2016 at 11:08 am

      Thank you so much Georgina!

      Reply
  28. sneha datar says

    April 14, 2016 at 9:21 am

    What a lovely and crusty bread, I love it.

    Reply
    • Julie Menghini says

      April 14, 2016 at 9:24 am

      Thank you Sneha!

      Reply
  29. Debbie Spivey says

    April 14, 2016 at 7:49 am

    Your photography is spot on!!

    Reply
  30. cookingwithauntjuju.com says

    April 14, 2016 at 7:08 am

    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 🙂

    Reply
    • cookingwithauntjuju.com says

      April 15, 2016 at 9:14 am

      Thanks for co-hosting this week – we are thinking alike by bringing bread to FF 🙂

      Reply
      • Julie Menghini says

        April 15, 2016 at 3:09 pm

        You’re welcome Judi! We can never have enough bread in my book!

        Reply
  31. Holly says

    April 13, 2016 at 11:13 pm

    You’ve mastered this bread technique! It truly looks like you bought it at the bakery. It must have tasted good!

    Reply
    • Julie Menghini says

      April 14, 2016 at 7:14 am

      Thank you Holly! This was a fun bread for me to make too.

      Reply
  32. Wendy Klik says

    April 13, 2016 at 7:26 pm

    This is a perfect looking loaf of bread. I would love a slice.

    Reply
    • Julie Menghini says

      April 13, 2016 at 7:38 pm

      Thank you Wendy!

      Reply
  33. Linda says

    April 13, 2016 at 1:55 pm

    What a gorgeous loaf of bread Julie!!! 🙂

    Reply
    • Julie Menghini says

      April 13, 2016 at 7:46 pm

      Thank you Linda!

      Reply
  34. Sonal says

    April 13, 2016 at 10:48 am

    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
    • Julie Menghini says

      April 13, 2016 at 11:50 am

      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
  35. Stacy Rushton says

    April 13, 2016 at 6:12 am

    What a GORGEOUS crust, Julie! Slashed it wrong, you say? It looks absolutely perfect to me.

    Reply
    • Julie Menghini says

      April 13, 2016 at 7:18 am

      Thank you so much Stacy!

      Reply
  36. Cindy Kerschner says

    April 13, 2016 at 5:09 am

    What a beautiful loaf!

    Reply
    • Julie Menghini says

      April 13, 2016 at 7:19 am

      Thank you Cindy!

      Reply
  37. Saritha Kumbakkara says

    April 13, 2016 at 3:29 am

    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
    • Julie Menghini says

      April 13, 2016 at 7:19 am

      Thank you Saritha! This was a first time recipe for me too and I really enjoyed it.

      Reply
  38. Elaine @ foodbod says

    April 13, 2016 at 1:05 am

    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
    • Julie Menghini says

      April 13, 2016 at 7:22 am

      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
      • Elaine @ foodbod says

        April 13, 2016 at 8:13 am

        Ha ha! I’ll think about it, I don’t belong to any groups like that

        Reply
  39. Shari Kelley says

    April 12, 2016 at 9:59 pm

    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
    • Julie Menghini says

      April 12, 2016 at 10:01 pm

      Thank you Shari! We often buy bread like this and enjoy it with a glass of wine at dinner on Sundays.

      Reply
  40. Margherita says

    April 12, 2016 at 9:28 pm

    omg Julie…. I cannot image notting better than a loaf of crunch home made bread flavoured with garlic!

    Reply
    • Julie Menghini says

      April 12, 2016 at 9:55 pm

      Thank you so much! I had a great time baking this one.

      Reply
  41. Hezzi-D says

    April 12, 2016 at 6:08 pm

    Gorgeous looking bread! I’ve never heard of this before but it sounds wonderful!

    Reply
    • Julie Menghini says

      April 12, 2016 at 6:53 pm

      Thank you! We’ve sure got a lot of great recipes this month!

      Reply
  42. Marisa @ Marisa's Italian Kitchen says

    April 12, 2016 at 5:27 pm

    It really does look like it came out of a bakery! And that crust, oh my !!! Delicious:)

    Reply
    • Julie Menghini says

      April 12, 2016 at 7:15 pm

      Thank you so much Marisa!

      Reply
  43. Loretta says

    April 12, 2016 at 4:26 pm

    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
    • Julie Menghini says

      April 12, 2016 at 5:13 pm

      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
      • Loretta says

        April 14, 2016 at 6:31 am

        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
        • Julie Menghini says

          April 14, 2016 at 7:12 am

          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
  44. Anna says

    April 12, 2016 at 3:57 pm

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

    Reply
    • Julie Menghini says

      April 12, 2016 at 5:14 pm

      Absolutely Anna! Maybe in a little outside cafe with a carafe of wine!

      Reply
      • Anna says

        April 14, 2016 at 12:22 pm

        Sounds perfect! 🙂

        Reply
        • Julie Menghini says

          April 14, 2016 at 2:52 pm

          Thank you Anna!

          Reply
  45. petra08 says

    April 12, 2016 at 3:43 pm

    Your bread looks absolutely amazing! I love the roasted garlic running through it. Wow 🙂

    Reply
    • Julie Menghini says

      April 12, 2016 at 5:15 pm

      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.

      Reply
  46. Kloe's Kitchen says

    April 12, 2016 at 3:28 pm

    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
    • Julie Menghini says

      April 12, 2016 at 5:17 pm

      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
  47. Karen @ Karen's Kitchen Stories says

    April 12, 2016 at 2:23 pm

    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!

    Reply
    • Julie Menghini says

      April 12, 2016 at 5:20 pm

      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
  48. Smruti says

    April 12, 2016 at 12:56 pm

    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
    • Julie Menghini says

      April 12, 2016 at 5:21 pm

      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.

      Reply
  49. J Seaton says

    April 12, 2016 at 10:24 am

    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
    • Julie Menghini says

      April 12, 2016 at 10:58 am

      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
  50. Celebrating Sunshine says

    April 12, 2016 at 7:50 am

    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!

    Reply
    • Julie Menghini says

      April 12, 2016 at 9:46 am

      Thank you so much Ana! I would love to share a loaf and a glass of wine with you!

      Reply

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