kelley cooks

Rustic sourdough batard

My go-to recipe for a sourdough loaf. It’s a small loaf, but it’s the right amount for my small household. This is more of a note to my future self for measurements than a detailed recipe. I recommend buying Bryan Ford’s cookbook or following this in-depth guide on NYT Cooking if you’re looking for detailed instructions.

Adapted from: Artisan Bryan
photo of completed recipe: Rustic sourdough batard

  • You'll be eating in: 24 hours, including 8 hours for bulk fermenting and overnight proofing

  • Active time: 20 minutes

  • Yield: 1 small loaf

Ingredients

  • 185grams bread flour
  • 31grams whole wheat flour
  • 93grams all purpose flour
  • 225grams water
  • 62grams starter
  • 6grams salt

Instructions

  1. Make the dough

    Mix all ingredients. Ferment at room temp for ~3 hours with stretch & folds every 30-60 minutes. Shape, place in banneton, prove overnight in the fridge.

  2. Bake

    Preheat oven to 500° with a dutch oven inside. Remove bread from banneton, place on a sheet of parchment paper. Score bread, transfer to pre-heated dutch oven.

    Bake covered for 20 minutes. Reduce temperature to 450° and remove lid. Bake uncovered for another 15-20 minutes.

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