Sourdough batard by Redrockcod 1 Comment Redrockcod 16 hours ago (makes 2)80% hydration sourdough batard900g strong white bread flour700g water200g 100% hydration sourdough starter21g saltAutolyse everything except starter, rest for 30 minsAdd starter, mix, rest for 30 minsStretch & fold, rest for 30 minslaminate, rest for 30 minscoil fold x 2, 30 mins betweenroom temp bulk ~ 4 hrsShapeCold proofed in fridge for 48 hrsScore, bake in preheated dutch oven @ 250C approx 35 mins, first 20 mins covered. Allow to fully cool before cutting.[Inside](https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2Fkgyxqxgenraf1.jpeg)Write A CommentYou must be logged in to post a comment.
Redrockcod 16 hours ago (makes 2)80% hydration sourdough batard900g strong white bread flour700g water200g 100% hydration sourdough starter21g saltAutolyse everything except starter, rest for 30 minsAdd starter, mix, rest for 30 minsStretch & fold, rest for 30 minslaminate, rest for 30 minscoil fold x 2, 30 mins betweenroom temp bulk ~ 4 hrsShapeCold proofed in fridge for 48 hrsScore, bake in preheated dutch oven @ 250C approx 35 mins, first 20 mins covered. Allow to fully cool before cutting.[Inside](https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2Fkgyxqxgenraf1.jpeg)
1 Comment
(makes 2)
80% hydration sourdough batard
900g strong white bread flour
700g water
200g 100% hydration sourdough starter
21g salt
Autolyse everything except starter, rest for 30 mins
Add starter, mix, rest for 30 mins
Stretch & fold, rest for 30 mins
laminate, rest for 30 mins
coil fold x 2, 30 mins between
room temp bulk ~ 4 hrs
Shape
Cold proofed in fridge for 48 hrs
Score, bake in preheated dutch oven @ 250C approx 35 mins, first 20 mins covered. Allow to fully cool before cutting.
[Inside](https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2Fkgyxqxgenraf1.jpeg)