Rustic sourdough batard
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My go-to recipe for a sourdough loaf. It’s a small loaf, but it’s the right amount for my small household. This is more of a note to my future self for measurements than a detailed recipe. I recommend buying Bryan Ford’s cookbook or following this in-depth guide on NYT Cooking if you’re looking for detailed instructions.
You'll be eating in: 24 hours, including 8 hours for bulk fermenting and overnight proofing
Active time: 20 minutes
Yield: 1 small loaf
Ingredients
- 185
grams bread flour
- 31
grams whole wheat flour
- 93
grams all purpose flour
- 225
grams water
- 62
grams starter
- 6
grams salt
Instructions
Make the dough
Mix all ingredients. Ferment at room temp for ~3 hours with stretch & folds every 30-60 minutes. Shape, place in banneton, prove overnight in the fridge.
Bake
Preheat oven to 500° with a dutch oven inside. Remove bread from banneton, place on a sheet of parchment paper. Score bread, transfer to pre-heated dutch oven.
Bake covered for 20 minutes. Reduce temperature to 450° and remove lid. Bake uncovered for another 15-20 minutes.
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