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Griffin Smith

Overnight Sourdough Batard

An overnight sourdough batard optimized for 7,000 feet with a two-stage proofing method. Cold fermentation develops deep, complex flavor while giving you control over timing at high altitude.
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Ingredients Method Video Notes

Ingredients
  

  • 140 g active sourdough starter 100% hydration, fed 4-6 hours prior
  • 255 g water 80-85°F
  • 190 g bread flour high-protein
  • 190 g all-purpose unbleached flour
  • 6 g diastatic malt powder optional but recommended
  • 9 g sea salt

Method
 

Mix
  1. Place KitchenAid bowl on scale and tare. Add ingredients in order: 255g water (80-85°F), 140g active starter, 190g bread flour, 190g AP flour, 6g diastatic malt powder (if using), and 9g salt.
  2. Mix on speed 2 for 3 minutes, then increase to speed 4 for another 3 minutes. Dough should be smooth, elastic, and pull cleanly away from bowl. Target final dough temp: 75-78°F.
Bulk Fermentation
  1. Leave dough in KitchenAid bowl. Cover with tea towel.
  2. Perform stretch and folds right in the bowl every 45-60 minutes (3 sets total). To fold: wet hands, grab one side of dough, stretch up and fold over. Rotate bowl, repeat 3-4 times.
  3. Bulk fermentation is complete when dough has increased 30-40% in volume, shows domed top, moves as one mass when shaken, and pulls cleanly from bowl sides. This takes 3-4 hours at 7,000 feet.
Pre-shape
  1. Turn dough onto lightly floured surface. Using bench scraper, push down and around to form a tight round.
  2. Let rest uncovered for 15 minutes. This lets gluten relax and forms a light skin that prevents sticking during final shaping.
Final Shape (Batard)
  1. Flip dough over. Stretch gently into rectangle.
  2. Fold bottom third up, fold top third down (like folding a letter).
  3. Turn 90 degrees and roll up tightly into oval shape, building tension without smashing out gases.
  4. Pinch seam closed. Place seam-side up in well-floured oval banneton.
  5. Cover tightly with plastic wrap.
Two-Stage Proof
  1. Proof at room temperature for 1-2 hours, covered.
  2. Refrigerate 8-12 hours overnight for cold retard.
Morning Proof
  1. Remove from fridge. Let sit covered at room temp for 1 hour.
  2. Perform poke test: press finger ½ inch deep into dough. Dough is ready when it springs back slowly leaving slight indentation and feels cool but not ice cold.
Preheat
  1. One hour before baking, preheat Dutch oven to 475°F.
Score and Bake
  1. Dust loaf with rice flour and invert onto parchment paper. Work quickly to keep dough cool.
  2. Score one clean expansion line from top to bottom at 45-degree angle, about ½ inch deep.
  3. Load onto preheated baking steel with parchment paper.
  4. Bake at 475°F for 20 minutes.
  5. Rotate loaf, reduce temp to 450°F.
  6. Continue baking 15-20 minutes more until deep mahogany crust forms and internal temperature reaches 200-205°F.
Cool
  1. Transfer to cooling rack. Let cool at least 1 hour before slicing.

Video

Notes

High-Altitude Adjustments:
  • Dough ferments faster at 7,000 feet - watch the dough, not the clock
  • Use 80-85°F water to achieve target dough temperature of 75-78°F (warmer water in winter months)
  • You may need slightly more water (bump to 260-265g) if dough feels stiff
  • Err slightly on the side of under-proofed - lower air pressure means more aggressive oven spring
Two-Stage Proofing Method: The 1-2 hour room temp proof after shaping gives dough a head start on fermentation before the cold retard. This means less waiting time the next morning and more predictable results at altitude where fermentation timing can be tricky.
Cold Dough Temperature: After the 1-hour morning proof, dough should feel cool to the touch (cooler than your hand) but not refrigerator-cold. This gives you clean scoring and good oven spring. If ice cold, the center won't spring before the crust sets. If fully room temp, dough may spread instead of rise.
Starter Requirements: Your starter MUST be healthy and active:
  • Doubled in size 4-6 hours after feeding
  • Lots of bubbles throughout
  • Pleasant smell (slightly yeasty, like yogurt - not sour or acidic)
  • Thick consistency (not runny)
Diastatic Malt Powder: Optional but helps with crust color and oven spring at altitude. Don't substitute with non-diastatic malt or malted barley syrup - they won't have the same enzymatic effect.
Shaping Alternative: Can also shape as a boule (round) instead of batard. Place in round banneton instead of oval.