Sourdough Bâtard with Scored Crust

An elegant oval loaf with a crisp crust, balanced crumb, and beautiful scored bloom — perfect for practicing your artisan technique.

At a Glance

• Loaf Style: Bâtard (oval artisan loaf)

• Skill Level: Intermediate

• Total Time: ~22–26 hours (includes overnight proof)

• Prep Time: ~25 minutes

• Yield: 1 medium bâtard (~800g)

• Hydration: 75%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Dutch oven, cast iron combo cooker, or baking stone with steam

Ingredients

• 100g active sourdough starter (100% hydration)

• 400g bread flour

• 300g water

• 8g fine sea salt

• Optional: rice flour for dusting

Instructions

Mix the Dough
1. In a large bowl, mix starter and water until combined. Add flour and mix to form a sticky dough.
2. Cover and rest for 45–60 minutes (autolyse).

Add Salt and Begin Bulk Fermentation
3. Add the salt and mix gently until incorporated.
4. Bulk ferment for 4–5 hours at room temperature, performing 3–4 sets of stretch and folds every 30–45 minutes.

Pre-Shape and Bench Rest
5. Turn the dough out onto a lightly floured surface. Pre-shape into a loose round or oval and let rest uncovered for 20–30 minutes.

Final Shape
6. Flip the dough over. Fold the sides inward, then roll the dough from top to bottom, tightening it slightly into an oval bâtard shape.
7. Transfer seam-side up into a floured banneton.

Cold Proof
8. Cover and refrigerate overnight (8–14 hours) for better flavor and easier scoring.

Score and Bake
9. Preheat oven to 475°F / 245°C with your baking vessel inside.
10. Turn dough out onto parchment paper. Score using a razor or lame — a single long slash along the top works beautifully here.
11. Carefully transfer to the hot baking vessel. Bake covered for 20 minutes, then uncovered for 20–25 minutes, until deeply golden with crisp crust.

Cool and Slice
12. Let cool on a wire rack for at least 1 hour before slicing.

Visual Cues

• Oval shape with bold, defined ear from scoring.

• Crust should be deep golden and crisp, with visible bloom and controlled expansion.

• Interior crumb should be soft and uniform, with modest openness.

Why This Works

The bâtard shape is ideal for showcasing clean, artistic scoring. It offers greater control over shaping and rise compared to a round boule, making it the perfect training ground for bakers looking to hone their technique — all while yielding a delicious, well-balanced loaf.