Same-Day Sourdough Batard: Morning to Evening Magic

Instructions

1. 1

   FEED YOUR STARTER: In a clean jar, combine 80g starter, 40g bread flour, and 40g room temperature water. Stir vigorously until well combined—no dry flour should remain. Mark the level on your jar and cover loosely. Your starter will double in size and smell beautifully tangy-sweet when ready. Look for lots of bubbles on top and sides, and it should pass the float test (a spoonful floats in water).

2. 2

   MIX THE DOUGH: In a large mixing bowl, combine 360g room temperature water and 120g of your bubbly, active starter. Stir well until the starter completely dissolves—the mixture should look milky with no chunks. 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 dough with no dry flour remaining. Don't worry about smoothness—we'll develop that structure through folds!

3. 3

   STRETCH & FOLDS + ROOM TEMP BULK FERMENT: Perform your first set of stretch and folds immediately: wet your hand, 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. Cover and rest 60 minutes at room temperature. Repeat this process 2 more times (for 3 total sets). After the final set, let the dough bulk ferment at room temperature for another 60-90 minutes. The dough is ready when it's increased by about 50%, feels jiggly when you shake the bowl, and has a slightly domed top.

4. 4

   FINAL SHAPE: Lightly flour your work surface and gently turn out the dough. Since it's been fermenting at room temperature, it's already relaxed—no pre-shape needed! Shape directly into a batard: gently flatten into a rectangle, fold the top third down, then the bottom third up like a letter. Turn 90° and roll into a tight log, seam-side down. Place seam-side up in a well-floured oval banneton. The seam should face up for that beautiful burst pattern when baked.

5. 5

   FINAL PROOF: Cover your shaped dough with a damp tea towel and let it proof at room temperature until nearly doubled in size—this usually takes 1.5-2 hours. The dough is ready when it springs back slowly when gently poked with a floured finger, leaving a slight indent. It should look puffy and feel light when you gently lift the banneton.

6. 6

   PREHEAT → SCORE & BAKE → COOL: Place your baking stone on the middle rack and a metal pan on the bottom rack. Preheat to 475°F for 45 minutes. Turn your dough onto parchment paper, seam-side down. Score with a sharp blade or lame—one long diagonal slash down the length for a classic batard look. Slide onto the hot stone and immediately pour 1 cup of hot water into the bottom pan for steam. Bake 20 minutes, then remove the steam pan and reduce to 450°F. Bake 25-30 more minutes until deep golden brown and the internal temperature reaches 205°F. Cool completely on a wire rack before slicing—patience now rewards you with the perfect crumb!