Classic Sourdough Batard

Baked fresh daily, this large loaf boasts a crisp, golden crust and a chewy, tangy crumb that tells the story of slow fermentation and care.  "Batard' is bastard in French. When the Sandwich loaf became popular in the late 19th century, shaped for the convenience of putting meat between two slices of sliced meat, French bakers were challenged. The French had 'Boules' (round loaves for slicing for spreads) and 'Baguettes' (Skinny loaves for dipping and sopping). They needed something in between to compete with the popular sandwich loaf, so a bastard between the baguette and the boule was born. At least that's the way I heard it!