Public Recipe
Light Sourdough Batard
Shared on 7/10/2025
An elegant elongated loaf with a light, open crumb and crisp crust. The batard shape is perfect for dinner presentation and makes beautiful slices for bruschetta.
Prep Time
30 minutes active
Bake Time
35-40 minutes
Difficulty
intermediate
Yield
1 batard
sourdough
artisan
Ingredients
- 400g (3¼ cups) Bread flour
- 280g (1¼ cups) Water 70% hydration
- 80g (⅓ cup) Sourdough starter active
- 8g (1½ tsp) Salt
- 10g (2 tsp) Honey optional, for tender crumb
Instructions
1
1
AUTOLYSE: Mix flour and water 30 minutes.
2
2
MIX: Add starter, salt, honey. Develop gluten 4-5 minutes.
3
3
BULK: 4-5 hours with 4 folds.
4
4
SHAPE BATARD: Pre-shape round, rest 20 min. Final shape: fold sides in, roll into torpedo.
5
5
PROOF: Seam down on couche. Cold proof 8-12 hours.
6
6
BAKE: Preheat stone to 500°F. Score 3 diagonal cuts. Bake with steam 15 min, then 425°F for 20-25 min.
Equipment
- Baking stone or steel
- Steam pan
- Couche or towel
- Lame
Tips
- •Batard shaping requires tighter surface tension than boule.
- •Score at 30° angle for proper ear formation.
- •Steam is critical—use lava rocks, towel, or ice cubes.
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