Winter Batards

AuthorTeresa L Greenway
Rating
Yields1 Serving
Mix the Dough
 180 g 100% vigorous sourdough starterFeed your starter 2-3 times before using
 680 g water
 20 g Oil
 1000 g bread flourUse a high quality fresh flour
 21 g sea salt
Method
1

In the late afternoon (3:30 pm), Mix all ingredients in the order given and place dough in a covered dough trough or covered bowl. Dough temperature = 76F/24C

2

After the dough has rested two hours, fold the dough (around 5:30 pm). After an additional two hours fold the dough again (around 7:30 pm).

3

At 9:30 pm fold the dough once more then cover the dough and refrigerate overnight for 10-12 hours. Note: If your dough is done bulk fermenting earlier than the six hours given here, then go ahead and refrigerate then.

4

Next morning turn the dough out onto your work surface.

5

Divide into two pieces around 950 grams each (you might have a little less if you had dough stuck to your hands each time you folded).

6

Do a pre-shaping of the two batards and then let them bench rest for 30 minutes.

7

Stagger the final shaping by 30 minutes (Final shape one loaf, then come back and final shape the second loaf 30 minutes later). Place in floured bannetons and let proof until ready. My loaves took 3 hours.

8

Make sure your oven/stone or Dutch Oven is pre-heated well ( I pre-heat at least an hour) at 480F/248C. Then score your loaf, place on hot baking stone and cover with a lid to steam for 16 minutes.

9

After the first 16 minutes, remove the lid and continue to bake for an additional 20-25 minutes or until the loaf interior has reached 210F/98C. Make sure the crust is nice and brown. Remove from oven to a cooling rack and then let your oven pre-heat again for about 6-8 minutes. Then bake your second loaf.

10

Cool both loaves completely before slicing.

11

I like to use one loaf fresh and freeze the second loaf (or give it away). Make sure the loaf is completely cooled before freezing (wrap well). You should have a nice open crumb loaf with a soft interior and a crispy crust.

Category

Ingredients

Mix the Dough
 180 g 100% vigorous sourdough starterFeed your starter 2-3 times before using
 680 g water
 20 g Oil
 1000 g bread flourUse a high quality fresh flour
 21 g sea salt
Method

Directions

1

In the late afternoon (3:30 pm), Mix all ingredients in the order given and place dough in a covered dough trough or covered bowl. Dough temperature = 76F/24C

2

After the dough has rested two hours, fold the dough (around 5:30 pm). After an additional two hours fold the dough again (around 7:30 pm).

3

At 9:30 pm fold the dough once more then cover the dough and refrigerate overnight for 10-12 hours. Note: If your dough is done bulk fermenting earlier than the six hours given here, then go ahead and refrigerate then.

4

Next morning turn the dough out onto your work surface.

5

Divide into two pieces around 950 grams each (you might have a little less if you had dough stuck to your hands each time you folded).

6

Do a pre-shaping of the two batards and then let them bench rest for 30 minutes.

7

Stagger the final shaping by 30 minutes (Final shape one loaf, then come back and final shape the second loaf 30 minutes later). Place in floured bannetons and let proof until ready. My loaves took 3 hours.

8

Make sure your oven/stone or Dutch Oven is pre-heated well ( I pre-heat at least an hour) at 480F/248C. Then score your loaf, place on hot baking stone and cover with a lid to steam for 16 minutes.

9

After the first 16 minutes, remove the lid and continue to bake for an additional 20-25 minutes or until the loaf interior has reached 210F/98C. Make sure the crust is nice and brown. Remove from oven to a cooling rack and then let your oven pre-heat again for about 6-8 minutes. Then bake your second loaf.

10

Cool both loaves completely before slicing.

11

I like to use one loaf fresh and freeze the second loaf (or give it away). Make sure the loaf is completely cooled before freezing (wrap well). You should have a nice open crumb loaf with a soft interior and a crispy crust.

Winter Batards

Teresa L Greenway

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