I have been on a tear recently baking baguettes, but I think I want to switch it up and make some larger loaves. I have a sourdough starter going and good luck with a yeast/levain baguette recipe; can I use this same high-hydration recipe for making boules and batards, or is there something about the proportions that would make the boules flatten our, or the batards flop?
thanks
Probably, if the hidration is very high. But if you proof them in bannetons/baskets, it will help them keep their shape, and if they are properly shaped and proofed and the oven spring is good, that will compensate some flopness. Good luck with it.
If you look at shaping videos, they use the same dough for baguettes, batards, boules, rolls, mini baguettes, etc. I agree that a banneton might be needed though for higher hydration. Also it depends on how high the hydration. If it is like ciabatta, then most likely not. But if you are actually rolling and shaping the dough and not just cutting and stretching it, then I see no reason that this shouldn't work. A lot of sourdough breads use high hydration and most end up as batards or boules.