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Batard

Ingredients

Flour (Farine Tradition, T65) 100% 10000 g
Poolish 20% 2000 g
Salt 2,4% 240 g
Proson Krokant Malt (crusty malt) » 1% 100 g
Fresh Yeast 1% 100 g
Water approx. 68% 6800 g
Poolish:
Water 10% 1000 g
Flour (Farine Tradition, T65) 10% 1000 g
Fresh Yeast 0,15% 15 g
Working method
Poolish Dissolve the yeast in the water and mix the flour through Poolish temperature 21ºC and store the poolish for 12 hours at about 12ºC
Kneading Mix all ingredients into a smooth and well developed dough Approx. 4 minutes in the 1st gear, 6 minutes in the 2nd gear
Dough temperature Approx. 24°C
Bulk proof Approx. 2 hour in a container in the bakery (approx. 24ºC) After approx. 1 hour slighlty degas the dough.
Scale Dough pieces approx. 500 grams
Moulding Mould into a short pointed model Place the dough pieces with the closure facing downwards between doilies
Final proof Approx. 30 to 40 minutes
Processing Turn the dough pieces with the closure upwards just before baking and place them on a with rice flour prepared inserter or baking sheets Sprinkle with rye flour and incise in length
Baking Approx. 40 minutes at 240ºC with a little steam
 
Extra information
Remarks This recipe has a high salt content. Please note that this is allowed according to your laws
BRC Halal Kosher RSPO Skal

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