The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New way (at least for me) of doing a batard

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Leandro Di Lorenzo's picture
Leandro Di Lorenzo

New way (at least for me) of doing a batard

Hello everybody!!! It's been a long time since my last post!!!!!


Here I wanna show you this way of making bread...


I got some cancelation on my daily program. And I was without any pre-ferment what so ever!!!!


Then I decided to mix all the flour water yeast and a bit of malt (70, 2 and .2 %) and let ferment for at least 5 hours. A long time. I could have done a pre-ferment I know lol...


After this time I put into the dough the salt and a bit of ascorbic acid, since due to the long fermentation the dough was laking in strength.


I have to kneed the dough just a little bit to have a good gluten development. (very good for the flavor[carotenoid pigments]). After that I let the dough ferment for one hour, whit one fold after 20 min. divide, more 20 min rest mold, 1:30 h for the second fermentation and bake whit steam in a 470 degree oven for about 35 min...


I got some pics of the procedure... There it is:


After mix to incorporate flour water yeast and malt


After 5 hours of fermentation


Just finish kneading


the dough is very wet and elastic (the way I like it to be)


 


This is my fold, I always fold till I feel that the dough have the proper strength (sometimes more sometimes less tight)


After the fold i make it into a ball again ( very important to fell the dough at this stage)


After one hour the dough is ready for the division. Note that now I'm using flour on the bench.


Dough divided. In 2 couse is the max capacity of my oven lol


Pre shaped dough ( more 20 mim of rest after)


molding by hand


Still molding rsrsrsss


Molding finished


on the towel for the second fermentation.


Now some photos of the final result.....Hope you like it!!!




Crumb shots



The taste "was very good"....


I'm a poolish kind of guy, but this one was very good to.........


Note that due to the lack of strength of the dough I could not achieve a bigger volume on the final product. But I preserve the true flavor os the flour. KA AP by the way!!!!


Anyway that's it!!!! hope you like it!!!!


 


 


 


 


 


 


 

Comments

LindyD's picture
LindyD

Don't know if it's just my rig, but none of your photos are opening.  :-(

Chrissi's picture
Chrissi

The photos do not show because Leandro has linked to photos from his email account.  Leandro, you cannot link photos from your email account to others on the web!  You must upload them to a free hosting service such as Tinypic.


 


As well, the alt text is not a good way of giving a description of your picture, as most people will just plain miss it.  You ought to put the description of the picture below it in regular text form.

jackie9999's picture
jackie9999

I don't upload my photos to a hosting service..I just use the forum 'insert image' feature...

spacey's picture
spacey

You should consider using imgur or some other hosting service, because no-one besides you can see these photos.  The links are to images that are found at, e.g.: img src="http://www.thefreshloaf.com/https://mail.google.com/mail/?ui=2&ik=4086f92d80&view=att&th=12af1c60fd2f4248&attid=0.1&disp=inline&realattid=file1&zw