The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

High hydration (105%) free form Batard

UpsideDan's picture

High hydration (105%) free form Batard

Hello everybody,


Since a surprisingly large number of people watched my previous demo, I prepared this one to show how to make a high hydration free form Batard using my “no knead” method. The method is a-typical and it works beautifully. There are no missing steps in the description, just closely follow the instructions and the video.


240 gram A/P flour

60 gram whole wheat flour

315 gram water

6 gram salt

1/16 Tsp instant yeast.


1.Mix all ingredients together the same way you mix poolish: make sure all the flour is wet and do not attempt to develop gluten. Cover and leave at room temperature for 12 hours;

2. Deflate the dough with a wet spatula. Cover and put in the fridge for 6 to 24 hours.

3. A first Pre-shape using lamination;

4. After 20 minutes, a Second pre-shape by folding from 4 sides. The dough at this state is too strong for lamination;

5. After 20 minutes, gently final shape and place on a Couche 

6. After 15 minutes, score using scissors (thank you Yippee for the tip!)

7. Bake on a metal plate at 480F (250C)


Ilya Flyamer's picture
Ilya Flyamer

I have to say, using the fridge to stiffen a very hydrated dough is very smart. I don't like to shape cold dough, because it's too stiff, but if it's super wet, it looks nice to manage!

I would perhaps proof in a banneton in the fridge though, or let it proof a bit and then retard... That would make the scoring easier too.

UpsideDan's picture

so many things are personal preference that I just gave a framework for the concept.

knormie's picture

Nice origami with the parchment paper. Do you bake on the paper or is the dough directly on the metal plate?

UpsideDan's picture

I measured with a laser thermometer that when heating my oven to 480F, the metal plate goes up to 600F. That translates into a really burnt bread. I therefore always bake with the parchment paper and sometimes even put it on an aluminum baking pan to insolate the heat. When doing that, there is less oven spring.