The Secret to a Perfect Sourdough Batard Every Time

Master the art of the sourdough batard — a gorgeous, oval artisan loaf with a crackling crust, open crumb, and deep, complex flavor that only comes from an overnight cold proof. This is the loaf that will make your kitchen smell incredible and your friends ask where you bought it. Spoiler: you made it yourself. *In this video, you'll learn:* ✓ How to know when your starter is truly ready to bake with ✓ The stretch and fold technique for building strong dough structure ✓ How to shape a tight, confident batard ✓ Why cold proofing transforms both flavor and scoring ✓ How to get that beautiful bakery-style crust at home --- 📋 *INGREDIENTS* *Starter Feed:* 50g sourdough starter 50g bread flour 50g water (room temperature) *Dough:* 500g bread flour 360g water (room temperature) 120g active sourdough starter 10g fine sea salt --- 👨‍🍳 *METHOD* 1. FEED YOUR STARTER 2. MIX THE DOUGH 3. STRETCH & FOLDS + ROOM TEMP BULK FERMENT 4. FINAL SHAPE INTO BANNETON 5. EXTENDED COLD PROOF 6. PREHEAT → SCORE & BAKE → COOL --- 🔗 *LINKS* Full recipe: https://proofpointbaking.com/recipes/... Free weekly baking tips newsletter: https://proofpointbaking.com/subscrib... Website: https://proofpointbaking.com --- If you bake this loaf, I want to hear about it! Drop your results in the comments below — the wins, the questions, and yes, even the flat loaves (we've all been there). Don't forget to *like this video* and *subscribe* so you never miss a bake. Happy baking! 🍞 #sourdough #sourdoughbread #artisanbread #breadbaking #sourdoughstarter #homemadebread #batard #coldproof #breadrecipe #realbread #fermentation #bakingfromscratch #proofpointbaking