The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% whole grain Meesh Batards

golgi70's picture

50% whole grain Meesh Batards

In full attempts to make a couple Miche to eat this week I setup and then realized i didn't have my round brotforms.  So I just continue and made small batards.  

50 % Whole Grain Meesh Batards

50.25%% White, 27.75% white wheat, 20% rye 2 % bran toasted
81.3% hydration (Bran and soaking water are both considered flour and h20)

Rye Starter
50 Starter
90 Wheat
10 Rye
100 White
180 H20
22 toasted bran soaked in 75 g h20

{800 Flour Total}
200 Hard White Wheat
200 Rye
400 white

570 H20
21.6 Salt (pink himilayan sea salt)


Autolyse 1 hour (hold out 10% of h20)

Add levain salt and bran soak and mix until a dough is formed rest 10 minutes, 

slap and folds until dough stops giving. rest repeat until medium devlopment.  this took me about an hour.  

Follow with 3 single letter folds at 30 minutes.  rest 1 hour.  

divide at 610 g rest 30 minutes

Shape coat in raw bran and proof in basket. My kitchen was 80 at this point with the oven heating during midday and the dough was between 75-76 the whole way.  Proof 2 hours

bake with steam at 500 for 9 minutes remove steam and lower to 460 bake 15-20 more rotating half way through




Mebake's picture

Very good crust and crumb, Josh!

Toasting bran, mmm, now this is a new method. great work, as usual.


dabrownman's picture

just perfect inside and out.  Love the toasted bran. Now add some sifted middlings and some wheat germ to the bran and you'll have Toadies:-)  Just love what toasting does for the taste of bread.

Happy baking Josh.

Floydm's picture

Very nice.  Great crumb for 50% WW and rye.

golgi70's picture

I'm pretty sure the idea of adding toasted bran came from TFL.  If I had to take a guess its DAB or isand that put that idea in my mind.  The next thing to try is a toasted altus.  



dabrownman's picture

about bread we have learned here.I learned bout toasting bran and whet germ from (what a great handle by the way and thus the name for Toadies)  So what do you think of this toasted flavor enhancer? You might have overdosed on it by the look of that first picture.  It looks a lot like mine did for the first 4 months:-) 

trailrunner's picture

Gorgeous scoring and crumb !  I bet the taste is out of this world. Lovely bake. What steam apparatus do you use ? I tried lava rocks today for first time and messed up :)  Too much water and pan too heavy to get out of oven...among other things. Would love to hear what you did to get such lovely ears. Thank you ! c

golgi70's picture

In all the bakes previous to this week I was using a brownie pan 9x13 " filled with 6 rolled towels that were dunked in boiling water just a minute or two before loading.  then I'd score and load.  Then i had a medium cast iron that dumped a cup of ice water into.  That worked well but may have had something to do with my spotty loaves.  I just went and bought a bag of red lava rocks(just found out this is apparently bad juju) and filled my broiler pan with them (15" by 13 " x2 1/2 " or so) Keep them in the oven to preheat.  Right after loading dump in 1-2 Cups cold water and close door.  More water for longer steaming and less for shorter.  Pull the pan after steaming times up.  Continue baking. Early in the baking I may lower my oven to 480 but otherwise I just leave it pumped at 500 because the door opening really cools off the oven quite a bit.  


The ears.  In my experience the grigne you will get on bread requires lots of things.  The dough has to have a good portion of white or wheat flour.   The dough has to be lively if you go too under or over proofed you'll get blown cuts or flat cuts.  This is why we say proofing is the hardest part to learn.  Different types of bread (not just a white to a rye) but even 2 mostly white based doughs may require a different proof.  Not just timing.  The feel.  One dough might open best with a bit more bounce back than another that you really want to be just before falling to get best results.  Also getting that angled cut right by the shoulder of a loaf, if that makes sense, due to the way the loaf will open gets big grigne.   Besides that its quick decisive movements and angle(this too varies upon doughs in my opinion)

Maybe I'll think on it and see if I can come up with better words.  Maybe I'll make my first video.  Youtube fame.



dmsnyder's picture


Janetcook's picture

Very nice loaves.  I especially like the scoring on the loaf in the lower left hand corner.  I usually shape my doughs into boules because it is easier to do and I know how to score them to get the results I want but I have yet to come up with a 'standard' scoring pattern for batards so I tend to avoid them altogether…..but now you have given me an idea…

Thanks for the post.

Take Care,


trailrunner's picture

Until today I have baked only with my cast iron pots. Steam and grigne are a cinch with that :)  I now need 16-20 loaves a week of David's SJSD for my farmer's market so I switched today to open hearth with my new baking steel in place and a 9x9 pan filled with lava rocks. One thing is how wet the SJSD least for me. Another is the proofing times for it here in our hot AL weather. I am going to switch to real baker's linen to proof hoping to dry out the surface a bit to improve scoring. 

I usually bake Norwich Sourdough from Susan's Wild Yeast blog. It is the easiest to score , not such a wet dough, and has 100% perfect results for me in my pots. But the SJSD has a lighter more open ciabatta crumb with the very hard french bread type crust and that is what I am needing. A huge learning curve for sure complicated by the volume and the weather here in AL and baking technique. 

I am curious why you would use cold water to create steam? Boiling is 212 and the oven/rocks are at 500, The thermal shock you are creating with the cold water is so great and really lowers your oven temp. My husband is a chemist so I have him overseeing all my science LOL !  I did note that it takes only a tiny amount of water on the rocks so as not to have to remove the pan and yet get steam. I am switching to misting the rocks or at most 1/4 c so that it will all boil off and I won't have to remove the pan. After 12 minutes of steaming. I need to be able to do sequential baking and don't have time to remove/replace pan and wait for rocks to heat up again to 500/dry out.

I did leave oven at 500 as you say that is the easiest with all the door opening. 

I have a double oven so for future bakes plan to use both with 4 loaves in each and a pan and steel in place. Will see how coordinated I am !  


Would LOVE to see a video...rock star status for sure !  Thank you again and I will check back with you and let you know how it goes. I really appreciate your thoughts. c