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Combine the Levain ingredients, stir well and leave to 4 hours to rest in a room temperature. For the dough stir all the ingredients into the levain. Mix well until a soft dough has formed. Preheat oven to 230°C with a water bath on the bottom of the oven. Bake the Batard for 10 min, then reduce temperature to 220°C and bake for more 55, till golden and crusty.
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide