Big Fat Batards

Batards are great for making sandwiches with or even grilled garlic bread. This formula is simple with few ingredients and not a lot of fuss. It will make two large batards at just under 1K each. You will make the dough in the afternoon on the first day and bake the following day.

For batard shaping see this video: Shaping Batards

For checking to see if your dough is ready to bake, see Here.

Follow the formula below, which is printable:


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    1. No real reason, I do low inoculation and high inoculation rates. With lower inoculation rates, my bulk ferment is longer. With higher inoculation the BF is shorter. Sometimes I do higher just because I have a lot of starter to use, other times it’s because it’s cool in the house and I don’t want the BF slowed down too much. More starter can affect the flavor outcome if you want a similar flavor to a long fermented sourdough (because you are incorporating a longer fermented starter). You can vary the inoculation rate but you will need to adjust the formula.

  1. Hi Teresa, Thanks for this formula and instructions. I was looking for something along the lines of this schedule for baking. Is it possible to prolong the fridge time in some way; like shortening the bulk proofing time or ??? The reason for the question is that I would like to place loaves in the fridge a bit earlier and bake the next morning a bit later if that’s possible. Many thanks for any comments.

    1. Yes, shorten the bulk ferment and then your retard can take longer. It depends upon how fast your dough is moving. Try bulk fermenting 2-3 hours instead and see how that works for you.

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