Sourdough Batard (Full Recipe & Process) | Same Day Bake | 酸种面包 | 天然酵母欧包

Sourdough batard is a type of crusty French loaf which similar in crust and crumb of a baguette, but shorter and wider in shape. It can be sliced for sandwiches, or perfectly served as break bread too. Crusty and internally airy sourdough is to die for! This recipe will only take you 5 hours and it will rival your favourite bakery's french bread. STARTER / LEVAIN BUILD 30g Starter 30g Flour 30g Water *Refresh a couple times prior using to achieve optimum results (Takes approx 5-6 Hrs to PEAK @ 27C) RECIPE 60g Wholewheat 240g Bread Flour 220g Water 60g Active sourdough starter (100% Hydration) 5g Salt Total bulk fermentation: 5 Hr @ 27C Cold Retard (freezer): 40 mins (same day bake) Bake in a pre-heated oven at 250C with lava rocks @ 10 mins (with steam), and final at 220C @ 10 mins (without steam) NOTE: ⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary ⚠️ Alternatively replace lava rocks with baking tray to create steam Instagram: @sour.lotti https://www.instagram.com/sour.lotti/ HOW TO MAKE SOURDOUGH STARTER: https://bit.ly/3BJrPTG How to make Open Crumb Sourdough: https://www.youtube.com/watch?v=pgx9xb4KQVE&t=202s How to strengthen your starter guide: https://bit.ly/3udzzsU How to read the dough, not the clock: https://bit.ly/3vfNv6N Music by Breathing Piano - Looking Back - https://thmatc.co/?l=55178E94