In a bowl, mix lukewarm water and active dry yeast. Stir gently and let sit for about 5-10 minutes until bubbly and fragrant—this means your yeast is active and ready to work its magic!

In a large mixing bowl, combine bread flour and fine sea salt.

Pour the yeast mixture into the flour. If using olive oil or honey, add now.

Mix thoroughly until a shaggy dough forms.

Transfer your dough onto a lightly floured surface. Gently knead by hand for 8-10 minutes, until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

Place the dough in a lightly oiled bowl. Drape a damp kitchen towel or plastic wrap over it.

Let dough proof (rise) in a warm area for 1-2 hours, until doubled in size.

Lightly press the dough to release the trapped air.

Form your dough into an oval batard by gently flattening it into a rectangle, folding the sides inward, and rolling it up firmly from one end.

Place your shaped dough seam-side down on parchment paper or in a lightly floured proofing basket (banneton). Cover the dough and allow it to rise again for about 45 minutes to 1 hour, until it becomes puffed.

Preheat your oven to 450°F (230°C). For best results, preheat a baking stone or Dutch oven inside the oven to help achieve that irresistible crispy crust.

Use a bread lame or sharp knife to score your loaf—make confident, shallow cuts about ¼ inch deep, allowing the dough to expand beautifully in the oven.

Carefully transfer your dough (still on parchment paper) onto your preheated baking stone or inside the Dutch oven. Add steam by placing a small tray of water on the bottom oven rack, or by spritzing the oven walls lightly with water.

Bake your batard bread for 25 to 30 minutes, until it’s golden brown and has a crunchy crust. The bread should sound hollow when gently tapped on the bottom—that’s your cue it’s perfectly baked!

Transfer your beautifully baked batard loaf onto a wire rack and allow it to cool completely before slicing. Cooling helps the texture fully develop for that ideal crispy-crust-and-chewy-crumb combo.