by: Cooking Fab

The classic bâtard is a torpedo-shaped loaf - sort of half-way between a boule and a baguette. To make shaping the dough into a bâtard easier, first stretch the dough into an oval and let it rest, covered with a moist towel or plastic wrap, for 20 minutes before shaping it further. Then fold the sides into the center and press along the center as illustrated here.


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serves: 1

1 packet yeast

1 tablespoon water (barely warm)

1/2 teaspoon sugar

1 tablespoon flour

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 37

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.6 mg
  • Total Carbs: 8.1 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 2.1 g
  • Protein: 0.8 g

how is this calculated?

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1.  Form the dough into an oval, cover, and lot it rest.

2.  Fold one side of the dough into the center and press the edge in place.

3.  Repeat along the other side of the dough.

4.  Press along the center and fold as needed until the loaf is the size you want - here, 14 inches.

5.  Turn the loaf so the seam is on the bottom. Roll the dough on the counter to help round it.

6.  Roll over the ends to give the loaf a tapered effect. Place the loaf on a floured sheet pan for proofing.

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