Uploaded November 2025 | Updated September 2026, 1 week ago
Blueberry Mini Batard
.
*Recipe*
250g bread flour
50g spelt flour
60g starter
220-230g water
6g salt
3 tbsp blueberry jam
A handful of fresh blueberries
.
Process for Dough
➡️ Autolyse – Add water and all flour, rest for 30mins
➡️ Add starter – rest 15mins
➡️ Add salt and rest for 15mins
➡️ Perform one set of stretch & fold
➡️ Transfer dough to greased container, rest for 45mins
➡️ Spread the blueberry jam, then perform a set of coil fold
➡️ Rest the dough until it has spread then perform another set of coil fold (typically 2-3 sets of coil fold during the entire bulk fermentation depending on dough strength)
➡️ When dough is puffy and sufficiently proofed (approx. 5-6hrs at 25C), keep in fridge to retard overnight.
➡️ The next day, preheat oven with baking stone and lava rocks to 250C for 30-45mins
➡️ Tip out the dough onto a floured bench
➡️ Divide dough into 4 and shape each of it (add fresh blueberries at your liking)
➡️ Place 4 mini dough on baking paper
➡️ Score a line in the middle
➡️ Bake at 250C 12mins with steam (generate steam by pouring hot water on preheated lava rocks)
➡️ Remove lava rocks and bake at 210C for 15mins or until the desired brownness
.
#sourdough #blueberrysourdough #naturalyeast #wildyeastbread #levain #sourdoughstarters #sourdoughbread #sourdoughbatard
Blueberry Mini Batard
.
*Recipe*
250g bread flour
50g spelt flour
60g starter
220-230g water
6g salt
3 tbsp blueberry jam
A handful of fresh blueberries
.
Process for Dough
➡️ Autolyse – Add water and all flour, rest for 30mins
➡️ Add starter – rest 15mins
➡️ Add salt and rest for 15mins
➡️ Perform one set of stretch & fold
➡️ Transfer dough to greased container, rest for 45mins
➡️ Spread the blueberry jam, then perform a set of coil fold
➡️ Rest the dough until it has spread then perform another set of coil fold (typically 2-3 sets of coil fold during the entire bulk fermentation depending on dough strength)
➡️ When dough is puffy and sufficiently proofed (approx. 5-6hrs at 25C), keep in fridge to retard overnight.
➡️ The next day, preheat oven with baking stone and lava rocks to 250C for 30-45mins
➡️ Tip out the dough onto a floured bench
➡️ Divide dough into 4 and shape each of it (add fresh blueberries at your liking)
➡️ Place 4 mini dough on baking paper
➡️ Score a line in the middle
➡️ Bake at 250C 12mins with steam (generate steam by pouring hot water on preheated lava rocks)
➡️ Remove lava rocks and bake at 210C for 15mins or until the desired brownness
.
#sourdough #blueberrysourdough #naturalyeast #wildyeastbread #levain #sourdoughstarters #sourdoughbread #sourdoughbatard
