How to Make a Sourdough Batard: A Step-by-Step Guide
Homemade Sourdough Batard
If there’s one thing that screams “homemade greatness,” it’s the scent of freshly baked sourdough bread wafting through your kitchen. Today, I’m sharing my tried-and-true recipe for a sourdough batard—a crusty, golden loaf with that perfect chewy interior.
This recipe combines simplicity and precision, with a 24-hour cold ferment that unlocks incredible flavor without being overly sour. Trust me, the intoxicating aroma of baked potatoes when this loaf comes out of the oven is worth every step. Let’s dive in!
Ingredients
325g lukewarm water
100g sourdough starter
450g bread flour
50g whole wheat flour
10g salt
2 tbsp lukewarm water
For the Banneton:
Rice flour for dusting
For Baking
3 ice cubes
Equipment
Lame (scoring tool): For creating those beautiful slashes.
Banneton: To help shape and proof the dough.
Cast Iron Bread Pan or Dutch Oven: My preferred tools for achieving the perfect crust.
The Starter
I keep my starter in the fridge most of the time, which is a lifesaver for flexibility. On bake day, I take it out, feed it, and let it sit in a warm room for 4-5 hours until it doubles in size. The peak is when the starter passes the float test—if a small scoop floats in water, it’s ready to go. (Want to learn how I made my starter? Check out my guide here.)
Instructions
1. Mix the Dough
Combine all ingredients except the salt and the 2 tbsp of water in a large mixing bowl. Stir until everything is just combined.
2. Autolyse
Cover the bowl with a tea towel and let the dough rest for 30 minutes in a warm room. This allows the flour to hydrate and kickstarts gluten development.
3. Add Salt
Sprinkle the salt and pour the remaining 2 tbsp of water over the dough. Mix well, then cover again and let it rest for 45 minutes.
4. Stretch & Fold
Perform a series of folds:
Gently pull one edge of the dough, stretch it, and fold it over itself.
Repeat on all sides.
Cover with the tea towel and rest for another 45 minutes. Repeat this process three times, allowing the dough to rest for 45 minutes between each fold. By the end, your dough should feel stronger and slightly firm.
5. Pre-Shape and Rest
Turn the dough onto a lightly floured surface. Shape it gently into a rectangle and let it rest, covered, for 20 minutes.
6. Final Shape
Dust your banneton evenly with rice flour. Shape the dough into a batard (an elongated oval shape), place it seam-side up in the banneton, and stitch the top closed. Watch my video here for tips on shaping and stitching.
My sourdough before placing it covered with a tea towel in the fridge for a 24 hour cold ferment
7. Cold Ferment
Cover the dough with a towel and refrigerate for 24 hours. This slow fermentation develops deep, complex flavors while keeping the sourness balanced.
The Sourdough before scoring
Baking the Batard
Freeze for Easy Scoring
About 1 hour before baking, transfer the dough to the freezer to firm it up. This makes scoring much easier.Preheat the Oven
Preheat your oven to 230°C (450°F). If using a Dutch oven or cast iron bread pan, heat it along with the oven to ensure it’s blazing hot when the dough goes in.Bake
Place the parchment paper and the dough inside the bread pan and place 3 ice cubes, which creates steam and helps the bread to rise.
Bake covered for 25 minutes to trap steam, which helps with oven spring.
Remove the lid and bake uncovered for an additional 25 minutes until the crust turns a gorgeous golden brown.
This is the sourdough after the first 25 minutes of baking with the lid on. I remove the lid and place back in the oven for an additional 20-25 minutes until it develops this beautiful golden brown color.
Why 24-Hour Cold Ferment?
While you can bake after a 12-hour ferment, I find that the 24-hour cold ferment offers the best flavor and aroma. It tones down the tanginess while enhancing the natural sweetness of the bread.
The result? A perfectly balanced loaf with a crusty exterior, a soft, chewy crumb, and an irresistible aroma that fills your kitchen.
You can cold ferment for longer, I see some recipes do it for 3-7 days. But for beginners I suggest starting out with a 24-hour cold ferment and then experimenting with longer fermenting times so that you have a good benchmark to compare the longer cold ferment times with this recipe.
Your Turn!
Now it’s time to roll up your sleeves and give this sourdough batard a try. Whether it’s your first loaf or your fiftieth, there’s nothing quite like the joy of slicing into a warm, freshly baked bread made with your own hands.
Let me know how your batard turns out in the comments below, and don’t forget to tag me on Instagram with your creations!
Happy baking,
Hunger Hugs
