Big Fat Batards

Method

In the afternoon (around 2-3 pm) mix together your ingredients in the order listed. You will have a shaggy dough.

Cover the dough and allow it to set for two hours then fold the dough.

Fold the dough again after an additional two hours.

Allow the dough to set for another hour and then check to see if the dough is done bulk fermenting. It should be soft, stretchy, pull a nice windowpane, be full of bubbles and smell yeasty. If it is still not done fermenting, fold again and allow an additional hour for bulk fermenting.

When your dough is done bulk fermenting, divide in half and do a pre-shape.

Allow the pre-shaped dough to set for 20 minutes and then do a final shape.

Place the shaped dough, seam side up in a floured banneton and then cover with a plastic bag and either refrigerate or set in a cold area like a porch or garage (temp between 45F and 50F/7C-10C). Retard the dough overnight for 10-12 hours.

The dough placed in the cold area should be ready to bake the next morning so pre-heat your oven (and stone or Dutch Oven) to 480F/248C. The dough refrigerated over-night may need an additional proof at room temperature before it is ready to bake. In that case pre-heat your oven once you take the dough out.

Stagger your dough 30 minutes apart (place one at room temperature and then after 30 minutes put the other dough at room temperature). That way they are not both ready to be baked at the same time. If you have a large oven and can bake both loaves at once, then put them at room temperature at the same time.

When your dough is done final proofing (check by using the poke test), turn the dough out, score and then spray with water (or use whatever method you have for steaming). Place the dough onto the hot stone and cover (or covered Dutch Oven). Bake for 16 minutes and then remove the lid.

Bake for an additional 16 minutes and check for doneness (internal temperature should be 200F+/93+C and the crust should be a nice dark color). If you need to bake longer, then do so.

Remove the finished loaf to a cooling grate and then allow your oven to heat again for at least 6 minutes. Repeat the above directions for the second loaf.

Allow the finished loaves to cool for at least two hours before slicing.

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Big Fat Batards