The sliced batard showing the thin crust and rather open crumb. The crust is crispy and the crumb soft and chewy.
I have been wanting to bake a batard but somehow, I always end up with a bloomer. This time, determined that it would turn out a batard, I watched the uTube on how to fold a batard, https://www.youtube.com/watch?v=HcENyn6uO-M. The result is still not quite right as the ends could be more pointed!
The preparation and method is given below.
- 470g Unbleached bread flour
- 30g Whole wheat flour
- 1/4 tsp dried yeast
- 375g filtered water ( Gives 75% hydration)
- 2 tsp fine sea salt.
On the night before the bake, mix all of the above ingredients in a large bowl, and ensure that there are no dry flour spots. Leave this to rest for 15 minutes before stretching and folding the dough inside the bowl with a scraper. Do this folding 3 times at 20 minutes intervals for an hour. I then left the dough in the bowl, covered, to further proof for 12 hours. You can proof the dough for a longer period up to a few days if you want better flavour.
The next morning, transfer the risen dough gently onto a generously floured surface, sprinkle some dough lightly over the surface and cut the dough into two equal halves. Gently shape the dough into a small retangular shape, and leave this to relax for about 15 minutes. Then fold the dough into batards.
Leave the shaped dough to proof for 1 1/2 to 2 hours. It will not increase much in size. Meantime heat up the oven to 240˚C. When ready, lightly water spray the loaves and score their surfaces before placing them on the hot baking stone in the oven. Spray water into the hot oven 10 to 15 times each, at 3 to 4 minute intervals to create steam. Don’t spray water after 10 minutes into baking. Bake for 25 to 30 minutes until dark brown. You will see that the loaves increase in size in the first 10 to 15 minutes. Remove the hot leaves to a metal rack to cool.
This is the water and yeast mixture beore adding the flours.
It is good to weigh the flours for accuracy.
Showing the mixture resting for 15 minutes before stretching and folding.
Initially the dough is sticky, but after the 3rd folding it’s bouncy and silky.
The risen dough the next morning after 12 hours of proofing. Showing it has fallen a little.
Proof the shaped dough for 2 hours before placing them in the oven.
The surface of the batard is scored with a Baker’s lame. It is recommended to use a new blade at each baking session, but with this type of lame it’s not possible.
This is the batard out of the oven and cooling on a metal rack. The oven rise is quite good, assisted by the initial steaming conditions. To crisp the crust, open the oven door for about an inch for 5 minutes, 10 minutes before the end of baking. Then close it again for the last 5 minutes.
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