📝 About This Recipe
This classic oval-shaped loaf, known as a batard, represents the pinnacle of artisan baking with its crackling, mahogany crust and airy, custard-like crumb. Naturally leavened using a wild yeast starter, it offers a complex tang and deep grain flavor that commercial breads simply cannot replicate. Whether you are a seasoned baker or a patient beginner, this recipe guides you through the meditative process of folding, shaping, and scoring a loaf that is as beautiful as it is delicious.
🥗 Ingredients
The Levain (Build)
- 35 grams Active Sourdough Starter (bubbly and peaked)
- 35 grams Bread Flour (high protein)
- 35 grams Whole Wheat Flour (stone-ground preferred)
- 70 grams Filtered Water (lukewarm, approximately 80°F)
Main Dough
- 400 grams Bread Flour (12.7% protein content or higher)
- 50 grams Whole Wheat Flour (adds color and depth)
- 310 grams Filtered Water (divided into 300g and 10g portions)
- 10 grams Sea Salt (fine grain)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
- 2-3 pieces Ice Cubes (to create steam in the oven)
👨🍳 Instructions
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1
Prepare the levain by mixing the active starter, flours, and lukewarm water in a small jar. Cover loosely and let it sit in a warm spot (75°F) for 4-6 hours until it has doubled in size and is full of bubbles.
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2
One hour before the levain is ready, perform the 'autolyse.' In a large mixing bowl, combine the 400g bread flour, 50g whole wheat flour, and 300g of the water. Mix by hand until no dry flour remains, then cover and rest for 60 minutes to develop gluten.
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3
Add 100g of your active levain to the autolyse dough. Use your fingers to dimple the levain into the dough, then fold the dough over itself for 2 minutes until fully incorporated. Rest for 30 minutes.
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4
Sprinkle the sea salt and the remaining 10g of water over the dough. Squeeze the dough with your hands (the pincer method) to integrate the salt, then perform a few minutes of 'slap and folds' on a clean counter until the dough becomes smooth and elastic.
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5
Begin the Bulk Fermentation. Place the dough in a transparent straight-sided container. Over the next 3 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Reach under one side, pull the dough up high, and fold it over to the center. Rotate the bowl and repeat 4 times per set.
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6
Let the dough rest undisturbed for the remainder of the bulk fermentation (usually 1.5 to 2 more hours) until it has increased in volume by about 50%, looks jiggly, and has visible air bubbles on the surface.
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7
Gently tip the dough onto a lightly floured surface. Pre-shape it into a loose round by folding the edges toward the center. Flip it over so the seam is down and let it bench rest for 20 minutes uncovered to develop a slight skin.
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8
Final Shaping: Flip the dough over. Fold the bottom third up, the sides into the center, and roll it from the top down into a tight cylinder (the batard shape). Stitch the sides if necessary to create tension.
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9
Dust an oval banneton (proofing basket) with rice flour. Place the dough seam-side up into the basket. Cover with a plastic bag and place in the refrigerator for 12 to 16 hours for the cold retard.
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10
Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45-60 minutes. The heavy pot must be searingly hot.
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11
Carefully flip the cold dough onto a piece of parchment paper. Use a sharp bread lame or razor blade to make one long, decisive slash (the score) down the center at a 45-degree angle.
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12
Carefully lower the dough into the hot Dutch oven. Drop two ice cubes between the parchment and the pot wall (avoiding the dough) to create steam. Cover with the lid immediately.
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13
Bake for 20 minutes with the lid on. Reduce the oven temperature to 450°F (230°C).
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14
Remove the lid to reveal the 'oven spring.' Continue baking for 20-25 minutes uncovered until the crust is a deep, dark golden brown. The internal temperature should reach 208°F.
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15
Transfer the loaf to a wire rack. Resisting the urge to cut it immediately is vital; let it cool for at least 2 hours to allow the internal structure to set and the steam to dissipate.
💡 Chef's Tips
Always use a digital scale for measurements; volume cups are too inaccurate for sourdough. If your kitchen is cold, bulk fermentation will take longer; look for the dough's behavior (jiggles, bubbles) rather than the clock. Rice flour is the secret to a non-stick proofing basket; it doesn't contain gluten and won't turn into paste. For a more open 'ear' (the raised flap of crust), ensure you score the dough at a shallow angle rather than straight down. Don't be afraid of a dark crust; 'bold baking' develops the sugars and creates the best flavor profile.
🍽️ Serving Suggestions
Serve thick slices toasted with high-quality salted butter and a drizzle of honey. Pairs beautifully with a hearty beef stew or a creamy roasted tomato soup. Use day-old slices for the ultimate avocado toast with red pepper flakes and a poached egg. Accompany a charcuterie board featuring sharp cheddar, prosciutto, and fig jam. Excellent when served alongside a crisp glass of Chardonnay or a dry farmhouse ale.