Sourdough Batard
This recipe guides you through making a rustic, flavorful sourdough batard with a crisp crust and soft interior. The process involves preparing a levain (starter), performing multiple stages of fermentation, shaping, and baking the dough. The recipe is time-intensive but highly rewarding, producing a loaf perfect for sandwiches, toast, or enjoying with butter.
Equipment
- 1 Kitchen Scale For accurate measurements
- 1 Food Thermometer For checking water temperature (80F/27C)
- 1 Clean, Clear Jar Large enough for levain to double in volume
- 1 Large Mixing Bowl For mixing the dough
- 1 Straight Container Optional, but helpful for measuring dough rise
- 1 Lidded Loaf Pan Can use other styles or a sheet pan if preferred
- 1 Parchment Paper For lining the loaf pan
Ingredients
- 25 g grams Active Sourdough Starter
- 50 g grams Flour Any flour combination all-purpose or bread flour
- 50 g grams Filtered Water 80F/27C for levain and dough
- 100 g grams Levain active starter
- 375 g grams Filtered Water 80F/27C for dough
- 500 g grams Bread Flour Plus more for shaping
- 10-12 g grams Salt sea salt ideal
Instructions
- Make the Levain:
- Combine 25g active starter, 50g water (80F/27C), and 50g flour. Mix well until no lumps remain. Cover and let rise for 8-12 hours until bubbly and doubled.
- Make the Bread:
- Add 100g levain to a mixing bowl. Add 375g filtered water and mix. Add salt, then flour. Mix until fully combined into a shaggy dough. Rest for 30 minutes.
- Stretch and Fold:
- After resting, perform 4-5 sets of stretch and folds at 30-minute intervals. The dough should be smooth, elastic, and pass the translucency test.
- Bulk Fermentation:
- Allow dough to rise 50% in volume in a warm spot (under 90F/32C). You can refrigerate to slow it down if needed.
- Pre-shape and Shape:
- Gently pre-shape dough and let rest for 20 minutes. Then shape it by folding lengthwise, creating tension on the top. Place in a banneton.
- Final Proof:
- Refrigerate dough for 8-36 hours.
- Bake:
- Preheat oven to 450F/235C with a baking vessel inside. Transfer dough to the preheated vessel, cover, and bake for 30 minutes. Remove lid and reduce temperature to 400F/205C, continuing to bake for 15-20 minutes until golden.
- Cool:
- Remove from the oven, and let cool for at least 1 hour before slicing.
Notes
- evain can be used when bubbles break the surface, or when it has risen and passes the float test.
- The exact timing for fermentation will depend on ambient temperature and starter activity.