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Basic Light rye and wheat batard


The day before, we need to prepare the pre-ferment or the levain. Mix the ingredients below and leave them mixed in a bowl cover with a clean film at room temperature for at least 7 hours.


60 gr. organic light rye flour

70 gr. H2O

30 gr. Starter (rye)

The preferment should be ready in about 6 - 8 hours. It depends on the room temperature, where the preferment is located.

Final dough

425 gr. Organic white strong flour

75 gr. Organic light rye flour

325 gr. H2O

160 gr. Levain (113% hydration)

10 gr. Sea salt


Mix very well the water, levain and the flour and leave the dough for 45 minutes autolysis.

Once the 45 minutes has passed then add the salt and make a series of turns every 30 minutes during 3 hours.

Once, the three hours have passed; live the dough in an oily bowl in the fridge for around 12 hours.

After 12 hours are passed, we need to do the bench-rest for about 30 minutes, cover the dough with a linen cloth or other cloth should be fine.

After 30 minutes, form the loaf in a ball and place it on the basket/banneton for 45 minutes covered again.

At the same time, start heating the oven at maximum temperature, put a tray on the bottom line in the oven for water and put another tray / stone / bricks for the bread in the middle of the oven.

After the 45 minutes passed, you need to score it.

Once is scored, you need to put into the hot tray in the middle of the oven. Pour some (hot) water in the bottom tray.

This will give the steam that your loaf needs to spring. Leave the loaf with this maximum temperature and the water tray for 15 minutes and then remove the tray from the oven and decrease the temperature to 220C for another 20 minutes, then leave it for another 25 minutes to 190C.

After this time take the loaf out of the oven and leave it to cool down. Enjoy it :-)