BatardZilla !

Though it may sound weird, but it is a mega Batard, more like Batard a la Miche.

Ingredients:

200g Whole Rye Flour

600g Whole Wheat Flour (Half of which is bread flour)

200g White Bread Flour

200g All Purp

2 tablespoons fine Sea salt

2 Tablespoons Thym

100g starter (85% hydr) 

1/2 teaspoon inst. yeast (in the final dough)

All in all, it is 75% hydration dough, with wholewheat flours as Soaker, and White flours as Biga.

However, baking was done under a new cover this time, a Poultry roaster, large enough to accomodate this large oblong shaped banetton dough.

Bottom line, i learned that Baking a successful WHolewheat Loaf has all to do with :

Proper Soaking, Proper Mixing, Proper Fermentation, skillful shaping, and tried Oven baking.

Practice is the keyword here, no magic.

Khalid