2/22/10 - Big Bad Batards!
Just wanted to share with you my Big Bad Batards from my 2/22/10 bake. These are approximately 850g-900g and 16" long. They are big! Some of the nicest looking breads I have made in while. I could have let the bulk fermentation go a little longer and upped my hydration... These were about 70% hydration.
I did some interesting stuff with these. I used a still levain, along with instant yeast. I mixed the levain the night before and refrigerated it until I was ready to mix the dough. Also, I mixed all the remaining flour and water the night before and refrigerated it for about 24hrs. On the bake day, I kneaded in the salt, stiff levain, salt, instant yeast, and went about my normal procedure... I'm not sure I would do it this way again as it was difficult to knead in the levain and salt. I was not sure if I kneaded it all in evenly... Anyways...