Sourdough Batard Questions
Tomorrow I am planning on baking a WW sourdough batard and have some questions.
I have never made a batard before but want to try it, my baking stone is 13 inches diameter. Is this big enough for a 1000gm batard?
Tonight I fed my starter and started a soaker with buttermilk, flour, salt.
It seems that sourdough is normally not enriched, is it normal not to add sweetener and oil? Normally I add barley malt syrup and butter or oil.
Tomorrow morning I will make the dough let it rise 6 hours and then form the loaf and let it rise another 6 hours.
Should I do some stretch and folds during the first rise? If so how many how often?
Do I need to support the batard on the sides after I shape it?
Normally what I do is use a sourdough starter and then yeast in the final dough to reduce the rise time and get a more dependable rise.
This time I am going without the yeast, I have done this several times with pretty good results but its been a while.
What oven temperature and how long should I bake it? To 200 degrees internal temperature?