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Chef Griffin

Mountain Batard (Two Methods)

A 72% hydration sourdough batard adapted for high altitude. Overnight cold fermentation develops complex flavor and makes wet dough easier to shape. Same-day method included.
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Ingredients Method Notes

Ingredients
  

  • 140 g active sourdough starter 100% hydration, at peak
  • 255 g water
  • 190 g all-purpose unbleached flour
  • 190 g bread flour
  • 9 g sea salt

Method
 

Overnight Cold Fermentation (Primary Method)
  1. Feed your starter 8-10 hours before evening mixing. It should be at peak by the time you're ready to mix — doubled in volume, bubbly, and domed on top.
  2. Autolyse: In a large mixing bowl or 6-quart Cambro, combine both flours, the active starter, and cool water (65-70°F/18-21°C). Mix until no dry flour remains.
  3. Water Temperature Note: Use 65-70°F water for overnight method. You're only doing 2-3 hours at room temperature before refrigerating. The cold fermentation does the work. Avoid water warmer than 75°F for this method.
  4. Cover and rest for 60 minutes.
  5. Add Salt
  6. Sprinkle the 9g sea salt evenly over the dough surface.
  7. Pincer method: Use a pincer grip (thumb and fingers) to cut through the dough repeatedly, squeezing and folding to incorporate the salt. Work for 3-5 minutes until evenly distributed. The dough will tighten slightly and become more cohesive. Cover.
Bulk Fermentation – Room Temperature Phase (2-2.5 hours)
  1. First fold (15 minutes after salt): With wet hands, perform stretch-and-folds. This dough is stickier than a 66% — keep your hands wet. Stretch one side up and fold over. Rotate 90° and repeat 4 times. This incorporates the salt and builds initial structure. Cover and rest.
  2. Second fold (30 minutes later): Fold again. Dough should be gaining strength and cohesion. Cover and rest.
  3. Third fold (30 minutes later): Final fold. Check for visible bubbles forming and elastic texture. Cover and rest.
  4. Rest before refrigerating (60-75 minutes after final fold): Let dough rest until you see early fermentation activity — small bubbles, slight volume increase, bouncy texture.
Into the Refrigerator
  1. Cover tightly with plastic wrap or tight-fitting lid to prevent drying. Refrigerate 8-12 hours at 36-40°F.
  2. Minimum: 8 hours
  3. Ideal: 10-12 hours (best flavor development)
  4. Maximum: 16 hours (if needed)
Morning Shaping
  1. Remove from refrigerator: Dough should show 30-50% volume increase, feel puffy, and have visible bubbles throughout.
  2. Pre-shape immediately: Turn cold dough onto lightly floured surface. With wet hands, gently pre-shape into a loose oval — not a round. You're heading toward a batard, so start oval now. Work quickly — cold dough handles beautifully.
  3. Bench rest: Cover with towel and rest 25-30 minutes. Cold dough needs slightly longer to relax.
Final Shape – Batard
  1. Flour your work surface lightly. Flip the dough seam-side up.
  2. Fold the top third down toward the center
  3. Fold the bottom third up and over, like a letter
  4. Rotate 90° so the seam runs left to right
  5. Starting from the top, roll the dough toward you, using your thumbs to create tension
  6. Seal the seam with the heel of your hand
  7. Cup your hands around the ends and gently taper into points
  8. Place seam-side up in a floured oval banneton (11-13" long) or a floured couche. Cover with cloth.
  9. Room Temperature Proof – 2 to 3 Hours
  10. Proof at room temperature (68-72°F) for 2-3 hours. Cold-fermented dough takes longer to proof than room-temperature dough.
Signs of readiness:
  1. Pillowy, jiggles when shaken
  2. Poke test: springs back slowly, leaves slight indent
  3. Noticeably increased in size
Bake
  1. Preheat oven: One hour before baking, preheat to 475°F with baking steel on middle rack.
  2. Turn out and score: Dust loaf with rice flour, invert onto steel peel. Score with a single long slash down the center at a 30-45° angle — classic batard score.
  3. Load and steam: Slide loaf onto preheated steel. Immediately reduce oven to 450°F. Spray loaf and oven walls generously with water (5-6 sprays — the higher hydration and altitude both pull moisture fast). Close door quickly.
  4. Bake: Bake at 450°F for 20 minutes, then rotate loaf for even browning. Continue baking 15-20 minutes more, checking every few minutes toward the end. Target: deep mahogany crust, 200-205°F internal, hollow thump when you knock the bottom.
  5. Cool: Transfer to wire rack. Cool at least 1 hour before slicing. Cold-fermented bread develops complex flavors over the first 4-6 hours after baking.
Same-Day Batard (Variation)
  1. Use this method if you're around all day and want fresh bread by late afternoon or evening.
  2. Feed Your Starter (Night Before or Early Morning)
  3. Feed your starter 8-10 hours before mixing. It should be at peak activity — doubled in volume, bubbly, and domed on top.
Autolyse – 90 minutes
  1. Combine both flours, the active starter, and warm water (78-82°F/26-28°C). Mix until no dry flour remains. The dough will be shaggy and noticeably wetter than a 66% hydration loaf.
  2. Water Temperature Note: The higher hydration absorbs more heat during mixing. Use 78-82°F water for same-day baking. In summer or if your kitchen runs above 75°F, drop to 75°F water. Do not exceed 85°F.
  3. Cover and rest for 90 minutes. The extended autolyse helps the flour absorb the extra water and builds extensibility you'll need for shaping.
Add Salt
  1. Sprinkle the 9g sea salt evenly over the dough. Use pincer method to incorporate, working 3-5 minutes until evenly distributed. Cover.
Bulk Fermentation – 3 to 3.5 Hours
  1. First fold (30 minutes after salt): Stretch-and-fold with wet hands. Cover and rest.
  2. Second fold (45 minutes later): The dough should be gaining strength but still feel extensible. Fold again. If it feels tight or resistant, skip and wait. Cover and rest.
  3. Third fold (45 minutes later): Check for visible bubbles and increased volume. If the dough is still slack, fold again. If it's holding its shape well, you can skip this fold. Cover and rest.
Monitor ripeness: Total bulk fermentation runs 3-3.5 hours at Park City altitude (shorter than sea level). Watch for:
  1. Dough increased 30-50% in volume
  2. Soft, stretchy, jiggly texture
  3. Visible bubbles throughout
  4. Passes windowpane test
  5. Domed surface
  6. Pre-shape
  7. Turn dough onto a lightly floured surface. With wet hands, gently pre-shape into a loose oval. Handle gently to preserve air.
  8. Bench rest: Cover with a towel and rest 20 minutes.
Final Shape – Batard
  1. Shape into batard (see overnight method instructions above). Place seam-side up in floured oval banneton or couche. Cover with cloth.
Room Temperature Proof – 1.5 to 2 Hours
  1. Proof at room temperature (68-72°F) for approximately 1.5-2 hours. Warmer kitchens may need only 75 minutes; cooler may need 2.5 hours.
  2. Poke test: Press gently with a floured finger. It should spring back slowly, leaving a slight indent.
Bake
  1. Same as overnight method:
Preheat to 475°F for one hour with baking steel
  1. Score with single long slash
  2. Reduce to 450°F, spray generously (5-6 sprays)
  3. 20 minutes, rotate, then 15-20 minutes more
  4. Target 200-205°F internal, deep mahogany crust
  5. Cool: Wire rack, at least 1 hour before slicing.

Notes

Why 72% Hydration?

Higher hydration creates a more open crumb and chewier texture. It's stickier to work with, but the overnight method makes it easier — cold dough is far more manageable. This is the next step up from the 66% Mountain Morning.

Why Overnight is the Primary Method

At 72% hydration, the dough is sticky. Cold fermentation firms it up significantly, making shaping straightforward instead of a wrestling match. You also get better flavor development — the extended time allows organic acids and aromatic compounds to develop complexity you can't get in a same-day bake.

Altitude Adjustments Already Built In

  • Shorter bulk fermentation (3-3.5 hours same-day vs. 5 hours at sea level)
  • 50/50 flour blend for better structure without toughness
  • Extra steam during bake to combat moisture loss

Batard vs. Boule

The batard shape gives you more crust per slice, which matters for sandwiches. It also scores differently — the single long slash creates the classic "ear" that opens during baking.

Banneton Size

An 11-13" oval banneton works best for this dough weight (~784g). If yours is shorter, the loaf will be taller and may not open as dramatically during baking. Still delicious, just a different profile.

Fridge Temperature

  • Fridge should be 36-40°F for proper fermentation control
  • If your fridge is warmer (40-45°F), reduce cold fermentation to 8-10 hours
  • If your fridge is colder (32-36°F), you can extend to 14-16 hours safely

Sample Schedules

Overnight (Weeknight → Weekend Morning)
  • Feed starter: morning
  • Mix dough: 6:00 PM
  • Into fridge: 9:00 PM
  • Out of fridge: 6:00 AM
  • Shape: 6:30 AM
  • Bake: 9:00 AM
Same-Day (Weekend)
  • Feed starter: night before
  • Mix dough: 8:00 AM
  • Bulk fermentation: until noon
  • Shape: 12:30 PM
  • Bake: 3:00 PM