The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BatardZilla !

Mebake's picture

BatardZilla !

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


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.



ehanner's picture

Very impressive bread Khalid! Glad to see you have found a solution for covered baking that works for you. Very nice post.


Mebake's picture

Thanks, Eric! Your Tips and blogs, not to mention your comments where all too helpful!

Although i have had to shed $45 for the roster w/ Lid, it functioned as a solution to my day

dreaming of shedding yet more $$ for an electric oven.

btw, Eric, you seem to be the one of few who minds my wholewheat blogs. You have taste my friend!