February 3, 2015 - 7:34am
Pure Sourdough Batard
This Batard i made without any fresh or instant yeast. After an autolyse of half an hour I mixed everything by hand and kneaded it till it was nice and firm. Then I let it rest for two hours during stretchs and folds every half an hour before I two batards and put them in the fridge (ca 10°C) for 18 hours.
590 g Flour
380 g Water
- Autolyse
120 g Sourdough (100% hydration)
14 g Salt
67 % Hydration, 9 % leavening