How to make the basic sourdough batard?
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.
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.