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Everyday Sourdough Table Bread (Beginner-Friendly Batard) 🍞
Perfect everyday sourdough with soft crumb, thin crust, and reliable results! This stress-free recipe uses a tiny pinch of yeast to standardize timing + open the crumb while keeping full sourdough flavor. No mixer needed – just hands, slap & folds, and bowl coil folds.

NEW simplified formula (1 loaf): overnight levain, 1-hour rest, hand mix. Walks you through why we add yeast and how it makes baking foolproof for beginners!

Timestamps:
0:00 Levain
1:36 Mix + 1hr rest
2:13 Slap & fold
3:25 Stetch & fold
3:49 Pre - shape
5:26 Batard shaping
7:20 Bake Day
8:41 Why use yeast

🥖 Sourdough Table Bread Recipe
Levain (make the night before - ferment 12-16 hours)
75g water (room temp)
75g bread flour
50g active sourdough starter
Total: 175g levain
Mix until no dry flour. Cover, ferment 12-16 hrs at 70-75°F until bubbly & domed.

Final Dough
500g bread flour (strong bread flour, 12-13% protein)
350g water (Water 1 - room temp)
175g ripe levain (all of above)
0.5g instant yeast
12g salt
25g water (to add with salt)

📋 Step-by-Step Process
Night Before (Levain)
Mix 75g water + 75g flour + 25g starter until smooth
Cover. Ferment 12-16 hours until doubled & bubbly
Day Before Baking (~3.5 hours active time)
1. Initial Mix (5 min)
Large bowl: 500g flour + 350g water + 175g levain + 0.5g yeast
Pinch/fold by hand until no dry flour. Shaggy & sticky = perfect.
Cover. Rest 1 hour (flour hydrates, gluten starts forming)
2. Add Salt (3 min)
Sprinkle 12g salt + 25g water over dough surface
Wet hand, pinch & fold until salt dissolves (2-3 min)
3. Slap & Fold (8 min)
Wet table & hands. Turn the dough out.
SLAP front edge down, fold back over. Rotate. Repeat 5-8 min
until smooth, elastic.
Form a loose ball, place in an oiled bowl. Cover.
4. Bulk Fermentation (2.5 hours)
Room temp (~75°F). 4 coil folds every 30 min (in bowl):
Wet hands, grab the center, stretch up as far as possible
Fold over the opposite side. Rotate bowl 90°. Repeat x4
Each set = stronger, smoother dough
After 4th fold: rest 30 more min
5. Shape Batard (10 min)
Lightly flour counter. Gentle oval pre-shape → 20 min bench rest (cover)
Final tight batard shape → seam-up in floured oval basket/couche
Straight to fridge 12-16 hours.

Baking Day
Preheat 475°F 1hr with Dutch oven OR stone/steel
Turn batard seam-down on parchment/peel
Score long slash down length
Dutch oven: 25 min lid-on @450°F → 25-35 min lid-off @425°F
Stone/steel: Add steam, 30 min @450°F → rotate → 30 min @425°F
Done when: Deep golden crust, hollow thud when tapped
Cool 2 hours minimum on rack
Yield: 1 large batard (~525g baked)
Storage: Room temp 3-4 days, freezes great

Why Add Yeast to Sourdough?
✅ Predictable timing (no "is my starter sleepy?" stress)
✅ Open, soft crumb perfect for sandwiches/toast
✅ Backup for levain = beginner-proof results
✅ Full sourdough TANG + flavor + shelf life

Perfect first "table bread" - simple steps, reliable oven spring, versatile crumb!

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Tools I Use in This Video:
(affiliate links — THANK YOU for supporting the channel)

• Tea Infuser for flour dusting: https://amzn.to/3Xsmwoz
• Emile Henry Artisan Bread Baker https://amzn.to/3MEl941
• Plastic Dough Scraper: https://amzn.to/4rzoMIh
• Baking Steel: https://amzn.to/3Xw67iL

Shop all my recommendations on my Amazon Storefront: https://www.amazon.com/shop/doughwith...

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