Quick Facts About the Loaf

The Name: The French word bâtard literally translates to "bastard".

The Origin: In 19th-century French baking, it was created as a hybrid "bastard child" between a long, thin baguette and a round, ball-shaped boule.

Dimensions: It is typically 6 to 12 inches (15 to 30 cm) long. It features tapered or blunt ends and a thicker, domed middle.

Why Bakers Prefer It: Shaping a loaf into an oblong batard creates excellent surface tension for a better rise (oven spring). It also yields more uniform, rectangular slices that are perfect for making sandwiches and toast.