$7.95 flat rate delivery Australia Wide

Next business day dispatch

  • Login

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Free shipping on orders over $75. Applies at checkout!


  • 240g of bakers flour
  • 60g of wholewheat flour
  • 220g of water
  • 6g of salt
  • 60g of starter

The total dough weight is 586g, makes 4 batard bread roll.



Step 1: Mixing flour and water (autolyse)

Mix bakers flour, wholewheat flour and water together until there is no dry flour left in the bowl.

Cover the bowl with a kitchen towel to prevent the dough from getting dry.

Step 2: Wait 2 hours, then add starter and salt

After 2 hours of autolyse, add the starter and salt into the bowl with the dough from step 1, mixing together well.

Cover the bowl.

Step 3: Wait 20 minutes, then start the kneading

You can choose to knead the dough with your hands or using a machine. I knead the dough this time with machine, 5 mins high speed, until the dough develop a good window pane effect.

Step 4: Folding the dough every 2 hours, until the dough doubles in size

Wet your hands with water to prevent the dough from sticking to your hands. Either use stretch and fold or coil folding technique to add more dough strength.

It took about 9 hours for the dough to double the size in my climate (Tassie).  

Step 5: Place the bakers couche into a square baking tray or other container, prepare the bakers couche, by flouring it generously.

Step 6: Flour your bench top, prepare to shaping the dough

Step 7: Cut the dough into flour equal pieces, folding each of piece into the batard shape and place them into the bakers couche (Following the below steps).

sourdough batard bread roll shaping process

Step 8: Preheat the oven, place the shaped dough from last step into the freezer for 40 mins to cool down completely.

Step 9: Take the dough out of the freezer, place the doughs on the baking paper, score the dough, and bake

Score the dough as you desire, and then bake the dough at 230°C for 10 minutes with steam, then turn the oven down to 200°C for another 20 minutes, or until golden brown.

If you do not have a steamer in your oven, place a tray on the lowest level of your oven. After putting the batard dough in the oven, pour boiling water into the tray, then close the oven to create a steamy environment inside the oven.

Final bread, enjoy!

baked sourdough batard bread roll