How to make the basic sourdough batard?

Meenakshi Thakur

Sourdough batard is a lean bread shaped like an oval or oblong. Lets cover all you need to know to make this delicious sourdough bread at your home.

Let’s get started!


Prepare a levain


We need a ripe starter to make levain. The levain should ferment for at least 7-8 hours before reaching its peak. So, prepare a levain in a 1:6:6 ratio.

Prepare dough


Combine the flour and water properly so that no dry flour patches are left.

Combine salt and levain into the dough


 Ensure that there is no batter-like unincorporated levain left in the dough. If making with hands, flip the dough and use the pincer method to combine.

Bulk rise and building gluten strength and structure


Conduct coil folds during the bulk rise phase  to strengthen the gluten structure

Pre-shape and final shape


Correct shaping plays a crucial role in getting the much needed oven spring in a sourdough bread.

Proof and bake


The key is to understand the right stage of proofing to bake the sourdough batard. Do a finger poke test to know if the dough is ready to be baked.