Sourdough Batard (Full Recipe & Process) | Same Day Bake | 酸种面包 | 天然酵母欧包

Sourdough batard is a type of crusty French loaf which similar in crust and crumb of a baguette, but shorter and wider in shape. It can be sliced for sandwiches, or perfectly served as break bread too. Crusty and internally airy sourdough is to die for! This recipe will only take you 5 hours and it will rival your favourite bakery's french bread.

STARTER / LEVAIN BUILD
30g Starter
30g Flour
30g Water
*Refresh a couple times prior using to achieve optimum results
(Takes approx 5-6 Hrs to PEAK @ 27C)

RECIPE
60g Wholewheat
240g Bread Flour
220g Water
60g Active sourdough starter (100% Hydration)
5g Salt

Total bulk fermentation: 5 Hr @ 27C
Cold Retard (freezer): 40 mins (same day bake)

Bake in a pre-heated oven at 250C with lava rocks @ 10 mins (with steam), and final at 220C @ 10 mins (without steam)

NOTE:
⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary
⚠️ Alternatively replace lava rocks with baking tray to create steam

Instagram: @sour.lotti
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HOW TO MAKE SOURDOUGH STARTER: https://bit.ly/3BJrPTG
How to make Open Crumb Sourdough:    • Open Crumb Sourdough Recipe | Full Guide |...  
How to strengthen your starter guide: https://bit.ly/3udzzsU
How to read the dough, not the clock: https://bit.ly/3vfNv6N

Music by Breathing Piano - Looking Back - https://thmatc.co/?l=55178E94