Description
A crusty artisan sourdough batard with a tangy, chewy crumb and a beautiful leaf-scored pattern. Naturally leavened with wild yeast for depth of flavor and texture.
Ingredients
Units
Scale
- 500g bread flour
- 100g active sourdough starter (fed and bubbly)
- 350g water (room temperature)
- 10g sea salt
- Rice flour for dusting
Instructions
- In a large bowl, mix the sourdough starter with water until mostly dissolved. Add the bread flour and stir until no dry bits remain. Cover and let rest (autolyse) for 1 hour.
- Sprinkle the salt over the dough and knead gently to incorporate.
- Perform 3–4 sets of stretch and folds over the next 3 hours, resting covered between each set.
- Let the dough rise (bulk fermentation) at room temperature until it has expanded by about 50%, 4–6 hours depending on ambient temperature.
- Turn the dough onto a lightly floured surface. Shape into a batard (oval loaf) and place seam-side up in a floured banneton or towel-lined bowl.
- Cover and refrigerate overnight for 8–12 hours.
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Flip the dough onto parchment, score with a sharp blade in a leaf pattern, and transfer into the hot Dutch oven.
- Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until golden and crisp.
- Cool completely on a wire rack before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before use.
- Use rice flour for dusting to prevent sticking and give a rustic finish.
- Leaf scoring adds visual appeal and helps control oven spring.
- Resting overnight in the fridge improves flavor and crust structure.
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 0g
- Sodium: 170mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
