Batard Baguette

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	4 hrs 5 mins
Course	Breakfast
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Knead the flour and water with the dough hook for 3-5 minutes at level 1 until a homogeneous mass is formed. Let rest covered for 15 minutes.
Crumble 30 g of fresh yeast and knead into the dough on level 2 for 3-5 minutes, then knead in 15-18 g of salt
Knead the dough under tension, let the dough ball rest with the smooth side up for 15 minutes without a cover.
Now take the dough out, smooth side down
Pull apart at 3:00 and 9:00 a.m. and flip over each other, repeat at 6:00 a.m. and 12:00 p.m.
Fold the ends downwards and shape them into a ball, with the smooth side upwards with a floured cloth let rest for 1 ½ - 2 hours.
Tilt the dough with the smooth side down on a lightly floured board, knock flat with your hand, shape 3 pieces into balls, knead until tension. Let rest for a few minutes.
Tilt each ball of dough with the smooth side down again, knock it flat, make a hollow in the middle with the heel of your hand. Fold the upper side to the lower edge, press firmly together again, repeat 3 times.
Place with the hem side up in a lightly floured cloth (couch). Let rest for about 1 hour. Tilt upside down on the baking sheet, cut diagonally.
Preheat the oven with a baking tray to 220 °, steam, insert the baguette and bake for 20-30 minutes.
Now comes my variant of baking:
I bake with convection at 220 ° on 2 levels, but I`ve also baked with top and bottom heat at 220 ° with just one baking sheet in the middle.
Since I don`t like to pour water into the oven, I put a small tray on the floor and poured about 125 ml of water into it.
Now I just spray the bread and the side walls of the oven and don`t notice any difference.
I worked according to Danielle Forestier`s video, modified it to my needs and kneaded everything in the Kitchen-Aid. I save myself kneading the dough 850 times on the table with the Kitchen-Aid on level 2 for 5 minutes.
To explain: Batard is a short, thicker baguette.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.