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Baking recipe · from the recipe book

Whole Wheat Rosemary Lemon Honey Sourdough Batard

A hearty, nutty whole wheat crumb scented with rosemary and bright lemon zest, a touch of honey sweetness, and a crackly, deeply browned crust that slices neatly for sandwiches.

Whole Wheat Rosemary Lemon Honey Sourdough Batard

Ingredients

  • 3½ oz100 gActive sourdough starter (100% hydration)fed and at its peak
  • 3⅓ cups400 gWhole wheat flour
  • ¾ cup100 gBread flourplus a little extra for dusting, not counted
  • 1⅔ cups380 gWaterlukewarm, about 80°F (27°C), divided
  • 1¾ tsp11 gSalt
  • 1 tbsp20 gHoney
  • 1 tbsp15 gOlive oil
  • 1 tbsp4 gDried rosemarycrumbled between your fingers
  • 1 tbsp6 gLemon zestfinely grated

Steps

  1. About 8 am on day one, feed the starter with equal weights of whole wheat flour and water (separate from the recipe amounts) and keep it at about 75°F (24°C); it should peak, doubled and bubbly, in 4 to 6 hours.
  2. About an hour before the starter peaks, mix the whole wheat flour and bread flour with 350 g of the water (keeping the last 30 g aside) until nothing dry remains. Cover and rest 45 minutes so the bran softens (autolyse).
  3. Add the starter, honey and the reserved 30 g of water to the dough and squeeze it through with wet hands until fully combined.
  4. Sprinkle the salt over the dough and squeeze it in for 2 to 3 minutes. Including what the starter brings, the dough is about 78% hydration and 2% salt.
  5. Add the rosemary, lemon zest and olive oil and fold them through until evenly spread.
  6. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours do 4 sets of stretch-and-folds, 30 minutes apart: lift each side of the dough and fold it over the middle. Bulk is done when the dough has grown about 50%, feels airy and domed, and shows bubbles at the sides.
  7. Lightly dust the counter with some of the extra bread flour, turn the dough out, pre-shape into a loose round and rest 20 minutes uncovered.
  8. Shape into a tight batard (an even oval log for sandwich-size slices) and place it seam side up in a banneton or towel-lined bowl dusted with the remaining extra bread flour.
  9. Cover and cold proof in the fridge overnight, 12 to 14 hours. It is ready when a gentle fingertip poke springs back slowly.
  10. Place a Dutch oven with its lid in the oven and preheat to 500°F (260°C) for 45 minutes.
  11. Turn the cold loaf onto parchment, score one long slash down its length, and lower it into the hot Dutch oven. Cover and bake 20 minutes.
  12. Remove the lid, lower the oven to 450°F (230°C), and bake 22 to 25 minutes more, until the crust is deep brown and crisp and the center reads 205 to 210°F (96 to 99°C).
  13. Cool the bread on a rack for at least 2 hours before slicing into 12 slices, so the crumb sets and the crust stays crisp.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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