BATARD · ADVANCED
High-Hydration Batard
Elegant oval batard with a dramatic bold ear — baker's prize loaf.
45 min
Prep
19h
Rest
45 min
Bake
1 batard
Yield
Advanced
Difficulty
Total time: 20h 30 min
Ingredients
Steps
1
Autolyse for dough strength. ⏱ 1 hour
2
Coil folds for elasticity. ⏱ 2 hours
3
Bulk fermentation at 25°C. ⏱ 2 hours
4
Shape into tight oval. ⏱ 14 hours
5
Score and bake. ⏱ 45 min
Step-by-step baking
1
Autolyse Mix flours and 360 g water; rest for 1 hour. [11] ⏱ 1 hour
2
Build Add starter, salt and water. Coil fold every 30 min, 4 times. [11] ⏱ 2 hours
3
Bulk Ferment until 60–70% rise — dough should be domed and jiggly. [12] ⏱ 2 hours
4
Proof Shape into an oval batard and place in oblong banneton; chill 14 h. [12] ⏱ 14 hours
5
Bake Score one bold slash; bake at 260°C covered (20 min) then uncovered. [12] ⏱ 45 minutes
Tips
👂 The Ear
One single confident slash at 45 degrees creates the dramatic ear. [12]
🔪 Blade
A damp lame blade glides through cold dough — wet it between cuts. [12]