The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Batard Point a Callier

Mebake's picture

Batard Point a Callier

This is a high extraction Batard from hamelman's "Miche point a callier"

I did not sift the wholewheat flour, i just mixed 90% wholewheat with 10% all purpose.

I deviated somewhat from BREAD. i folded in the bowl for 20 strokes for 4 times at 1/2 hour intervals.

Under sunlight

Taste: Well, since i haven't used a high extraction flour, nor artisan T90 or T85 flours, i would not really call this Point a calier, but nevertheless, it tasted like a superior quality 90% wholewheat loaf at 82% hydration. It has a subtle , yet well defined acidic tang, with creamy roasted-nut-like aftertaste. The crumb was soft, moist and firm enough to accomodate all kinds of spreads. I love it, and i will surely stick to the stiff levain with such a high hydration doughs.




ehanner's picture

I'd say your folding deviation was very effective. The crumb is perfect!

Great job.


Mebake's picture

Thanks Eric. I only need to unlock the secret behind ShiaoPing's open crumb in her Point a callier.


arlo's picture

I baked the same loaf, but scaled down by half to make one large boule yesterday. I differed as well using 85% whole wheat to bread flour. No sifting. Your loaf achieved a much nicer crumb than mine did needless to say. Your loaf looks great!

If you do get a chance, use high extraction flour, I have baked this same loaf using locally milled high extraction and loved the ending results. A bit less tangy that using the whole wheat percentages we have used, but a more tender crumb I feel. It's quite nice.

Regardless though, your loaf looks tasty!

lief's picture

It looks delicious!  I really need to pick up Hamelman's Bread... I see may people baking great looking breads from that book.

Mebake's picture

Thanks Arlo! I know, but i was lazy, i didn't have the time to sift the WW.

I just had a couple of slices with butter, and with yogurt, and i can tell you: this bread is the best wholegrain sourdough i have ever tasted!!

And lief, yes, "BREAD" has some solid and simple recipes.


wally's picture

That's the profile for a bread done in the fashion of a miche Pointe-à-Callière, and the crumb looks very nice.


Mebake's picture

Thanks Larry! its so yummy too..

holds99's picture

Nice job Khalid.  Bet it tastes great too.


Mebake's picture

Thanks Howard! It did taste great. It isn't authentic callier bread, but whole wheat is what i had in hand.