What you need
all-purpose flour, instant yeast, dutch oven,
What you do
In a bowl, mix 224ml warm water with two pinches of instant yeast until dissolved.
Add 320g all-purpose flour and stir until well combined.
Cover and let it ferment at room temperature for 10-16 hours (until it reaches its peak rise before collapsing).
In a small bowl, mix 56ml water with one pinch of instant yeast until dissolved.
Add 80g all-purpose flour and 7g salt, stirring until combined.
Stretch the pre-fermented dough slightly, place the newly mixed dough in the center, and fold the edges over it to fully incorporate.
Cover and let rest at room temperature for 90 minutes, stretching and folding the dough every 45 minutes with wet hands.
Turn the dough onto a lightly floured surface and gently stretch it into a rectangle.
Fold each side inward to create a structured dough.
Take out the dough, gently stretch and fold each side, and pinch the seams to seal (Lightly flour the countertop and your hands/scraper to prevent sticking).
Place the dough seam-side up in a floured proofing basket.
Cover and let it proof for 50-60 minutes at room temperature.
Preheat the oven to 480°F (250°C) with a Dutch oven inside.
Line the Dutch oven with parchment paper and carefully place the dough inside (scoring the top).
Cover and bake at 480°F for 18 minutes.
Remove the lid, lower the temperature to 450°F (232°C), and bake for another 10-12 minutes until golden brown.
Lab Notes
I was looking for an artisan bâtard recipe after trying one from my local grocery store. It had a wonderfully chewy crust and a moist, almost mozzarella-like interior—I instantly fell in love with it. But when I tried making it myself, while the texture was similar, the flavor was a bit bland, and the bread ended up denser than the one I loved. This recipe was great as well, but I’ll update once I find a recipe closer to the bread I found sooo tasty! 🙂
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