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Ingredients
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For the Mini Sourdough Batard
For the Umami Butter
Method
For the Mini Sourdough Batard
Prepare the Dough
In a large mixing bowl, combine the sourdough starter, water, and half of the flour. Mix until well combined. Gradually add the remaining flour and salt. Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic.
Bulk Fermentation
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours or until it has doubled in size.
Shape the Batard
Once risen, turn the dough onto a floured surface and gently deflate it. Shape it into a batard (oval) shape by folding the edges into the center and rolling it tightly.
Final Proof
Place the shaped dough seam-side up in a floured proofing basket. Cover and let it proof for another 1-2 hours.
Preheat the Oven
Preheat your oven to 230°C (450°F) with a baking stone or a heavy baking sheet inside.
Bake
Carefully flip the dough onto a parchment-lined baking sheet. Score the top with a sharp knife, and bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
Cool
Let the batard cool on a wire rack before slicing.
For the Umami Butter
Prepare the Umami Butter
In a small skillet over medium heat, melt the unsalted butter. Add the chopped shallot and minced garlic, sauté until translucent and fragrant, about 2-3 minutes.
Mix Ingredients
Stir in the soy sauce and miso paste until well combined. Remove from heat and fold in the chopped chives. Season with salt and pepper to taste.
Serve
Transfer the umami butter to a serving dish and serve with sliced mini sourdough batard.