Classic Sourdough Batard with Extended Cold Proof

Instructions

1. 1

   FEED YOUR STARTER: In a clean jar, combine 50g starter, 50g bread flour, and 50g room temperature water. Stir well until no dry flour remains—it should look like thick pancake batter. Cover loosely and let rest at room temperature for 4-6 hours. Your starter is ready when it has doubled in size, smells pleasantly tangy, and passes the float test (a small spoonful floats in water). You'll see plenty of bubbles throughout and it will have a domed top.

2. 2

   MIX THE DOUGH: In a large mixing bowl, combine 360g room temperature water with 120g of your bubbly, active starter. Stir vigorously until the starter completely dissolves—the mixture should be cloudy and smooth. Add 10g salt and stir until dissolved. Add all 500g bread flour at once and mix with a silicone spatula until you have a shaggy, sticky dough with no dry flour streaks. The dough will look rough and messy—this is perfect! Cover and let rest for 30 minutes.

3. 3

   STRETCH & FOLDS + ROOM TEMP BULK FERMENT: Perform 3 sets of stretch and folds, spaced 45 minutes apart, then let the dough continue fermenting at room temperature. For each set: wet your hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90° and repeat 3 more times. The dough will become smoother and stronger with each set. After the final set, let the dough bulk ferment undisturbed for another 1-2 hours. Total bulk fermentation time is 3-4 hours. The dough is ready when it has increased by about 50% and feels pillowy with a slight jiggle when you shake the bowl.

4. 4

   FINAL SHAPE INTO BANNETON: Lightly flour your work surface and gently turn out the dough. Since the dough has been fermenting at room temperature, it's already relaxed—no pre-shaping needed! Shape directly into a batard: pat the dough into a rough rectangle, fold the top third down, fold the bottom third up, then roll tightly from one end to the other. Place seam-side up in a well-floured oval banneton. The dough should fill about 2/3 of the banneton and feel soft but not slack.

5. 5

   EXTENDED COLD PROOF: Cover the banneton with plastic wrap or a damp towel and refrigerate for 8-15 hours (overnight). This extended cold proof develops incredible flavor complexity and makes the dough much easier to score. The dough is ready when it has a slight spring-back when gently poked—it should feel firm but not rock-hard from the cold.

6. 6

   PREHEAT → SCORE & BAKE → COOL: Place a baking stone on the middle rack and a metal pan on the bottom rack. Preheat to 500°F for 45 minutes. Turn the cold dough onto parchment paper and score with a sharp blade—one confident slash down the center at a 45° angle. Slide onto the hot stone and immediately pour 1 cup of hot water into the steam pan (stand back!). Reduce temperature to 450°F and bake for 20 minutes. Remove the steam pan and bake another 25-30 minutes until deep golden brown and the internal temperature reaches 205°F. Cool completely on a wire rack for at least 1 hour before slicing—you'll hear it singing as it cools!