Classic French Batard with Pâte Fermentée

Ingredients

Pâte Fermentée (12-24 Hours Ahead)

This pre-ferment develops flavor while you sleep

• 150g (1 cup + 2 Tbsp) Bread flour
• 95g (6 Tbsp + 1 tsp) Water, room temperature
• 3g (½ tsp) Fine sea salt
• 0.3g (1 tsp) instant yeast

Final Dough

Mixed with the fermented pâte fermentée

• 350g (2¾ cups) Bread flour
• 230g (1 cup) Water, cool (65-70°F)
• 7g (1¼ tsp) Fine sea salt
• 3g (1 tsp) instant yeast
• 248g (all of above) pâte fermentée (from above)

Total flour: 500g

Hydration: 65%

Pro tip: Notice the final dough uses only 7g of salt instead of 10g (which would be 2% of 500g flour). That's because the pâte fermentée already contains 3g. Always account for salt that's already in your pre ferment.

Equipment

Method

Build the Pâte Fermentée (10 minutes active, then 12-24 hours fermentation)

The pâte fermentée is where mild complexity develops. During those 12-24 hours, the yeast produces organic acids and flavor compounds that straight-dough methods can't replicate.

1. Combine flour and water. Add the bread flour and room temperature water to a medium bowl. Mix with a fork or your hand until no dry flour remains. The mixture will be shaggy and rough.
2. Add salt and yeast. Sprinkle the salt and instant yeast over the dough. Mix thoroughly until both are fully incorporated and the dough becomes smooth, about 2 minutes of working it with your hands.
3. Initial fermentation. Cover the bowl with plastic wrap or a damp towel. Let it sit at room temperature (70-75°F) for 1 hour. The dough will relax and just begin to show signs of activity.
4. Refrigerate. Transfer to the refrigerator. Ferment for at least 12 hours and up to 24 hours. The dough will rise slowly, develop flavor compounds, and be ready to use cold.

Wait: 12-24 hours

Tip: If you need to hold it longer than 24 hours, the pâte fermentée will still work at 36-48 hours but will be more acidic. Beyond 48 hours, freeze it. Frozen pâte fermentée keeps for 2 weeks. Thaw overnight in the refrigerator before using.

Autolyse the Fresh Flour (20-30 minutes)

Autolyse hydrates the flour and begins gluten development before you add the other ingredients. By autolysing only the fresh flour (not the pâte fermentée), you give the new flour time to absorb water without the fermented dough accelerating things.

1. Combine fresh flour and water. Add the fresh bread flour (350g) and cool water (230g) to your mixing bowl.
2. Mix until combined. Mix until no dry flour remains. The dough will be rough and shaggy.
3. Rest. Cover and let rest for 20-30 minutes.

Wait: 20-30 minutes

Tip: This rest is not optional. The flour hydrates and gluten begins developing without any work from you.

Incorporate Pâte Fermentée (10-15 minutes)

Now you'll bring everything together. The cold pâte fermentée will help keep your dough temperature in the ideal range.

1. Remove pâte fermentée from refrigerator. Take out the pâte fermentée and tear it into 6-8 pieces.
2. Add to autolysed dough. Add the torn pieces to the autolysed dough along with the salt (7g) and instant yeast (3g).
3. Mix by machine. If using a stand mixer: Mix on low speed (speed 2) for 3 minutes to incorporate everything. Increase to medium speed (speed 4) and mix for 5-6 minutes until the dough is smooth, pulls away from the sides of the bowl, and passes the windowpane test.
4. Mix by hand (alternative). If mixing by hand: Squeeze and fold the dough in the bowl to incorporate the pâte fermentée, about 3-4 minutes. Turn onto your work surface and knead for 8-10 minutes until smooth and elastic.

Tip: Target dough temperature: 75-78°F. If your dough is warmer, bulk fermentation will be faster. If cooler, it will be slower. Adjust your expectations accordingly.

Bulk Fermentation (2-2.5 hours at 75-78°F)

Bulk fermentation is where the dough builds strength and develops flavor. One fold at the midpoint is all you need.

1. Transfer to container. Transfer the dough to a lightly oiled container or bowl. Cover with plastic wrap or a damp towel.
2. First hour. Let ferment at room temperature until the dough shows signs of activity.
3. Fold at 1 hour. Wet your hands. Reach under one side of the dough and stretch it up, then fold it over the center. Rotate the container 90 degrees and repeat. Do this for all four sides. Flip the dough over so the seams are underneath. Cover and continue fermenting.
4. Continue rising. Let ferment until the dough has increased in volume by about 75% (not quite doubled).

Wait: 2-2.5 hours total

Tip: How to know it's ready: The dough will be noticeably larger, slightly domed on top, and will jiggle when you move the container. When you poke it gently, it should spring back slowly, leaving a slight indentation.

Divide and Pre-Shape (5 minutes active, then 15-20 minutes rest)

Pre-shaping creates initial structure and allows the gluten to relax before final shaping.

1. Turn out the dough. Flour your work surface lightly. Turn out the dough and divide it into two equal pieces using a bench scraper. Each piece should be approximately 450g.
2. Pre-shape into rounds. Working with one piece, gently gather the edges toward the center, creating a rough round. Flip it seam-side down.
3. Build surface tension. Use your bench scraper to drag the round toward you, creating surface tension on the outside.
4. Bench rest. Cover loosely with a towel or plastic. Let rest for 15-20 minutes (bench rest). This relaxes the gluten and makes final shaping easier.

Wait: 15-20 minutes

Tip: Don't skip the bench rest. Trying to shape immediately will result in the dough fighting back and tearing.

Final Shape

The batard shape is forgiving and versatile. It scores beautifully, fits standard Dutch ovens or baking stones, and slices well for sandwiches or toast.

Batard (Oval Loaf) (recommended)

The classic French shape with tapered ends. Yields beautiful slices perfect for sandwiches or toast.

1. Flip the dough. Lightly flour your work surface. Working with one piece at a time, flip the dough over so the seam side faces up.
2. Press into rectangle. Gently press the dough into a rough rectangle, about 6 inches wide and 8 inches long.
3. First fold. Fold the top third down toward the center. Press gently to seal.
4. Second fold. Fold the bottom third up to meet the top edge. Press to seal.
5. Seal the seam. Starting from the center, use the heels of your hands to seal the seam, rocking the dough back and forth slightly to create tension.
6. Roll to shape. Roll the dough gently to even out the shape. It should be 8-10 inches long with tapered ends.
7. Place for proofing. Place each shaped batard seam-side up in a floured banneton, or seam-side down on a floured couche or sheet of parchment. Cover loosely.

Proof test: The poke test: Gently press with a floured finger. The indentation should spring back slowly and mostly (but not completely) fill in. This typically takes 60-90 minutes at room temperature, or 8-14 hours refrigerated.

Score and Bake

Two methods, both excellent. The Dutch oven traps steam automatically. The stone/steel method uses a steam pan.

Oven: 245°C / 475°F. Internal temperature when done: 96-99°C / 205-210°F.

Dutch Oven (recommended)

Best for one loaf at a time. The trapped steam creates incredible crust and oven spring.

Equipment: Dutch oven with lid

1. Preheat Dutch oven. Place your Dutch oven in the oven and preheat to 475°F (245°C) for at least 45 minutes.
2. Transfer dough. Gently turn the loaf out onto parchment paper. If it proofed in a banneton, flip it seam-side down.
3. Score the loaf. Using a bread lame or sharp razor blade, make one long slash down the center at a 30-45 degree angle, about ½ inch deep. Work quickly and confidently.
4. Load into Dutch oven. Carefully transfer the loaf (on its parchment) into the hot Dutch oven. Cover with the lid.
5. Bake covered. Bake covered for 20 minutes. The trapped steam does the work for you.
6. Bake uncovered. Remove the lid, reduce temperature to 450°F (230°C), and bake uncovered for 18-22 minutes more until deep golden brown.
7. Check temperature. Target internal temperature: 205-210°F (96-99°C). If you don't have a thermometer, the bread should sound hollow when tapped on the bottom.
8. Cool completely. Transfer to a wire cooling rack. Let cool for at least 1 hour before slicing. The bread is still cooking internally during this time.

Baking Stone with Steam

Great for baking both loaves at once. Requires generating your own steam.

Equipment: Baking stone or steel, metal pan for steam

1. Preheat with steam pan. Place your baking stone on the middle rack. Put an empty metal pan on the rack below for steam. Preheat to 475°F (245°C) for at least 45 minutes.
2. Transfer loaves. Slide the loaves (on parchment) onto the hot stone.
3. Score the loaves. Using a bread lame, make one long slash down the center of each batard at a 30-45 degree angle, about ½ inch deep.
4. Create steam. Immediately pour 1 cup of hot water into the empty metal pan below to create steam. Close the oven door quickly.
5. Bake with steam. Bake with steam for 15 minutes.
6. Finish baking. Remove or vent the steam pan, reduce temperature to 450°F (230°C), and bake for 20-25 minutes more until deep golden brown.
7. Cool completely. Transfer to a cooling rack. Let cool for at least 1 hour before slicing.

Storage

• Room temperature: Keeps well for 2-3 days stored cut-side down on a cutting board, or wrapped in a clean towel. The crust will soften but you can refresh it in a 350°F oven for 5 minutes.
• Frozen: Slice and freeze for longer storage. Toast frozen slices directly without thawing. Whole loaves freeze well for up to 3 months.

Frequently Asked Questions

Can I use all-purpose flour?

Yes. The bread will be slightly softer with less chew. Bread flour with 11.5-12.5% protein works best, but all-purpose will still produce excellent results.

What's the difference between pâte fermentée and poolish?

Pâte fermentée is a piece of actual bread dough (flour, water, salt, yeast) saved from a previous batch or made specifically. Poolish is a wet preferment with equal parts flour and water. Pâte fermentée gives a more subtle, wheat-forward flavor while poolish tends toward more complex, slightly tangy notes.

My dough is too sticky to handle. What should I do?

Your flour may need more time to absorb water. Let the mixed dough rest for 10 minutes, then try again. Use wet hands rather than adding flour to your work surface.

The dough tears during shaping. What went wrong?

The gluten is either underdeveloped (mix longer next time) or overproofed (bulk ferment for less time). Handle gently and let the dough rest if it resists.

My loaves spread flat during proofing. What happened?

The dough was either overproofed or lacked enough gluten development. Shape with more tension next time, and don't let the bulk fermentation go too long.

The crust is pale. How do I fix it?

The oven wasn't hot enough, or there wasn't enough steam during the first phase. Make sure you're preheating adequately (at least 45 minutes) and generating real steam.

The crust is too thick. What can I adjust?

Reduce the baking time in the uncovered phase, or increase the temperature slightly so the bread finishes faster.

The crumb is gummy inside. What happened?

Either the bread was underbaked (check internal temperature with a thermometer) or you sliced it before it cooled completely. Patience is key—wait at least 1 hour.

Can I do an overnight cold proof instead?

Absolutely! Cover the shaped loaves tightly with plastic wrap and refrigerate immediately after shaping. Proof overnight, 8-14 hours. Bake directly from the refrigerator without warming up. Cold dough scores more cleanly and often has better oven spring.

Can I scale this recipe up or down?

Yes. For one loaf, halve everything. For four loaves, double everything. The pâte fermentée percentage (30% of total flour) stays the same.

Nutrition

Per serving (1 slice (about 55g)): 130 calories, 26g carbohydrates, 4g protein, 0.5g fat, 1g fiber, 260mg sodium. Makes 16 servings.