Sourdough Batard (Full Recipe & Process) | Same Day Bake | 酸种面包 | 天然酵母欧包
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- Опубліковано 2 жов 2024
- Sourdough batard is a type of crusty French loaf which similar in crust and crumb of a baguette, but shorter and wider in shape. It can be sliced for sandwiches, or perfectly served as break bread too. Crusty and internally airy sourdough is to die for! This recipe will only take you 5 hours and it will rival your favourite bakery's french bread.
STARTER / LEVAIN BUILD
30g Starter
30g Flour
30g Water
*Refresh a couple times prior using to achieve optimum results
(Takes approx 5-6 Hrs to PEAK @ 27C)
RECIPE
60g Wholewheat
240g Bread Flour
220g Water
60g Active sourdough starter (100% Hydration)
5g Salt
Total bulk fermentation: 5 Hr @ 27C
Cold Retard (freezer): 40 mins (same day bake)
Bake in a pre-heated oven at 250C with lava rocks @ 10 mins (with steam), and final at 220C @ 10 mins (without steam)
NOTE:
⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary
⚠️ Alternatively replace lava rocks with baking tray to create steam
Instagram: @sour.lotti
/ sour.lotti
HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
How to make Open Crumb Sourdough: • Open Crumb Sourdough R...
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Music by Breathing Piano - Looking Back - thmatc.co/?l=5...
I really really appreciate for your recipe and all explanation. Its been over 2 months since I started to bake sourdough bread. I've tried to bake 20 times with some recipes, but nothing has worked.. I was almost to give up...(I've baked many kind of bread since over 7 years through.) Finally, I got it!
Thanks you so much. I'll try the other your recipes.
Hi Kana, happy to hear that! Slowly but surely. Keep it up the good work!
That would be good for sandwiches with sauce. It will hold well without being soggy.
Admire your shaping skills
Thank you for your kind words Vionna. You can do it too! It's not difficult ;)
Followed your step-by-step instruction and it came out perfect thank you so much.
Great to hear!
What is the purpose to freeze it (40 minutes) before baking? What the difference?
Hello ,can i just use all purpose flour only ,and 200 gm of water ? Ty for your reply
That kind of crusty sound. So nice to hear!
can i know where you buy the lava rock? is it need to have a specify lava rock that can be used?
Hi Abby, thanks so much for your video. Your instructions for leaven say "Refresh a couple times prior using to achieve optimum results." Does this mean I have to discard and refeed the leaven a few times, each time with a 1:1:1 ratio? So, I have to start making the leaven at least 1 day before making the bread?
yes correct
Such a detailed video! Thank you!
Most welcome jasmine !
Hi where can i get the lava rock tq. I am beginners tq for simplify the process
Hi! I got it online from shopee :)
@@SourlottibyAbby is it the red lave stone written for aquarium is it that one? I was scared would get the wrong one 😂
Hi Abby, how long does your sourdough crust stay crisp in Malaysia's hot, humid weather? Mine is leathery and chewy as soon as it cools down. What can I do to make the crust crisp for a few hours? ☹ Thanks!
Its completely normal! There's nothing we can do to avoid that. Just retoast them in the oven they'll be just like freshly baked out of oven.
Bom dia, o que você colocou naquela forma só lado do pão e qusl a utilidade?
ela dice no vídeo que são “rochas de lava”. eu acho que são para criar vapor no forno.
desculpa meu português, eu falo español :)
@@ferg364 Obrigada por responder 🌻🇧🇷 Ötimo final de semana para você e sua família!
Can I do the cold retard in the refrigerator instead of freezer . Refrigerate a little longer.
Hi may I know where to get the lava stone
i got them online, shopee or lazada
@@SourlottibyAbby Tks
May I know is it u put at the lowest rack in the oven? Or 2nd from lowest? With fan on? Tq
Yes i put at lowest rack with fan.
Where does the 5 HR bulk fermentation start and end in the video...joe
From adding levain until shaping
i love your recipes and your videos. may i ask, will it affect much if i do cold retard for longer than 40 minutes? thanks!!
Awesome 👍 thanks for sharing ☺️
May i know what brand of bread flour you use ? Thks
Hi Emma, it depends on the availability and type of bakes, I don't have a fix brand but I do enjoy using Bobs red mill. Good flavour and easy to handle. Hope it helps!
Admire your shaping skills
Hello Abby, Tqvm for sharing. I was going to try tis n not sure if 240 or 270 gm of flour is correct? Pl advise. 🙏
Hi Lily, thank you for highlighting! I have amended my description above😊 It is 240g + 60g, total 300g flour recipe. Appreciated!
Tq for ur quick response. Much appreciated. 🙏😘 Just fed my starter to try ur recipe. Greetings n much luv from Singapore 🥳❤️
好美的氣孔喔
谢谢
Thanks for the clear folding demo. Am doing to try this in the morning 😋
Have fun!
Hi, can you tell me please how to make starter at the first time and when ? 💛
Hi! Unfortunately I do not have any starter cultivation tutorial available at the moment. Alternatively you can check out the tutorial from youtube or google
Thank you for sharing, i will try it tomorrow. I do not have whole wheat flour, will it the same if I use bread flour only?
Hi! Yes absolutely fine
@@SourlottibyAbby thank you. But i get it sour, how could i reduce the sourness?
Je T'adore!
Gorgeous 👌🏻👌🏻
Thank you! Cheers!
May I ask does the protein content of the bread flour matter?
Hi, yes absolutely.
how to make active Sourdough starter for this vdo?
Pls check my latest video
@@SourlottibyAbby Hi Abby, thank you for your reply. yay i already saw your last vdo. so, we need 6days to make starter right?
Can I use a round dish for the coil fold as I don't have any square one at home?
Yes absolutely. Any thats wider than the dough so you can judge the spread and extensibility better
@@SourlottibyAbby Thank you. 😊💞
請問那個橙色麵包刀切硬硬的歐包好切嗎？
蛮好切的！
@@SourlottibyAbby 謝謝
May i know how to do the starter ?
Hi! You can search up a Starter cultivation tutorial and make one. You will need an active sourdough starter to start.
your recipe is completely wrong! I tested it to see it for myself, the water and flour ratio is way off. there is no way you used the same ratio to make yours cuz it looks 70% hydration
Hi! Do note that every flour has different properties and water absorption level, thus please adjust the hydration accordingly.
嗨 請問烘烤時全程開熱風模式嗎？
你好，这取决于你的烤箱。由于其中一个加热元件 (heating element)已坏了，我是使用风扇模式～
@@SourlottibyAbby 因为我的烤箱也只有风扇模式， 所以只能想办法使用它来做欧包咯
可以的。重要的是需要大量的蒸气。
Thx looks amazing
If i want make 2 portions not 4 as in the video
So do i still on same time and temp in the oven plz?
Hi! The recipe yields 4 small-medium sized batards, just halve the recipe will do. Yes, bake at same time and temperature.
Hi may I know what type of bread flour are you using and the protein content?
Hi! Any bread flour with 12% protein
Thank you so much for a while I like to find a way to shaping like this it seems easy and functional 🙏
Hi, yes, it is easier compared to shaping a baguette. Give it a try!
Thanks for the video! May I know what is the purpose of the cold retard in the freezer? Is it possible not to do cold retard? Because my freezer too small and I need to bake as soon as possible
Hi! To halt the fermentation while preheating the oven. You can cold retard in the fridge if you do not have the space in the freezer, just that it can allow the dough equalised to the temperature quicker.
Ah I see. Thks for quick response! How long can I afford to leave it in room temp before baking (as long as my oven is ready) ?
@@SourlottibyAbby thank you for sharing! Is there any fermentation time after shaping besides retarding in the freezer? If not, Can I preheat the oven before and bake right after shaping?
I don't have baking stones. Can I substitute with a tray of hot water at the bottom. Do u think it will work beautifully. 😂
Wow