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How to Shape a Perfect Batard | Final Result at the End of the Video! 🫶🏻 Fresh Basil-Dried Tomato Sourdough 🌿🍅 280 g bread flour (or all purpose flour) 70 g whole wheat flour 270 g water 70 g sourdough starter 7 g salt 8 g fresh basil 🌿 40 g dried tomatoes 🍅 Temperature 23-24°C (73–77.0°F) 1. Water sourdough starter flour. Mix. 1 hour rest. 2. Add Salt. 40 minute rest. 3. Perform 3 sets of coil folds with 40-minute intervals. During the first coil fold, add inclusions (basil and tomato). 4
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