Batard
Ingredients
- 10000 g - 100% T65)
- 2000 g - 20% Poolish
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 100 g - 1% Fresh Yeast
- 6800 g - 68% Water approx.
Poolish::
- 1000 g - 10% Water
- 15 g - 0 Fresh Yeast
Working method
- Dissolve the yeast in the water and mix the flour through Poolish temperature 21ºC and store the poolish for 12 hours at about 12ºC
- Mix all ingredients into a smooth and well developed dough Dough temperature: 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
- Mould into a short pointed model Place the dough pieces with the closure facing downwards between doilies
- Final proof: Approx. 30 to 40 minutes
- 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
This recipe has a high salt content. Please note that this is allowed according to your laws
