Hello,
I recently baked my first successful sourdough batard. I’m practicing the shaping of a batard, as I usually do boules. Still working on the technique. Any advice / tips are greatly appreciated. The crumb could be more open, and the batard could have been tighter. Below was my recipe:
100g Levain (90% Hydration, 45g Water, 55g Flour, one month old starter that is active!)
25g KAF White Whole Wheat
270 KAF All Purpose Flour
260g Water
10g Salt
Ended up with 87% Hydration. I’m not the best at working with this high of a hydration dough, but I thought I did pretty well! I bulk fermented for about 6-7 hours at 70º room temp. I then proofed in the banneton for 5 hours at 70º. I baked it in a Lodge Combo Cooker preheated to 475º for 45 minutes. I baked lid on for 32 minutes, lid off for 20 (should have done 15 I think).
Like I said, any tips are greatly appreciated! I’m really happy with the loaf but want to get better! This is only my third successful sourdough loaf. How might I get a thinner, softer crust? Just steam and not bake with the lid on? Please let me know!
Thank you all.
Very nice!
I appreciate it.
and amazing scoring and holding together at 87% hydration! The crumb looks nice and airy too. Did you use stitching for the shaping? Not sure why you think the batard could have been tighter as that is a great shape for a high hydration loaf and you did not loose any oven spring or height. Lovely! Kat
I didn’t use stitching but that maybe have helped with uniformity. The third picture of the loaf shape is great, the other side flattened out slightly and didn’t look as round. I used a fold and roll technique, then did a similar motion while forming boules. I placed it back in the counter and dragged it forward with my palms on the counter to build tension. I then tucked the ends under to keep the batard flat ended and not pointed. I repeated a few times!
Thanks for checking it out!
I might be too batarded to make something this nice.