I'm having trouble with my sourdough batard lately. It is very difficult to handle and shape because it is so sticky, and when it goes into the oven, it ends up flat... virtually like a pancake. It tastes lovely, though.
I'm not sure what I'm doing wrong - I would really appreciate any assistance!
I use the following recipe:
- 320mL tepid water (about body temperature)
- 500g flour
- 13g granular sea salt
- 200g white starter @ 100% hydration
My method is as follows:
I use a KitchenAid mixer to prepare the dough. My starter is given three feeds spaced at 12 hours apart, starting at 50g and ending at 150g of flour and water, at 100% hydration.
The starter is dissolved in the tepid water before I add in the flour. I mix at first speed for 4 minutes, then second speed for 2 minutes. Followed by 30 minute autolyse, I mix again at second speed for 3 minutes.
Bulk proof 3 hours at 26 degrees in an oiled bowl, placed in Brod and Taylor proofing box. Stretch and fold after 1.5 hours.
Divide into 750g loaf (to fit my banneton), preshape and rest 20 minutes. Final shape and put into floured banneton.
Retard in fridge for 12-16 hours. Defrost for 3 hours. Score the loaf, put onto baking sheet and bake at 250 for 15 minutes with steam, followed by 200 for another 15 minutes.