The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Batard

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PetraR's picture
PetraR

Batard

Now I made this one today, I started the preparations last Night so that I could bake it at lunchtime today.

This one did not rise as much as the * Rustic loaf * I made yesterday for 2 reasons.

A. I had less 50% hydration Starter * I did not plan well ahead , doh * 

B. The banneton was to big so it did spread more to the sides than it did go up. pffft

Lesson learned, next time I will bake Batards on a Baking Stone.

 

The Crumb is not very open, but I do like it when I have a bread with a lot of whole wheat and rye flour in it:)

 

150g mature 50% hydration Starter

300g Bread flour

250g Wholemeal flour

200g Rye flour

2tbsp Caraway seeds

2 tbsp Vegetable oil

500ml tepid Water

 25g coarse Salt

 

Mixed the 50% hydration Starter with the Water & Oil and added the flours.

Mixed all well until there was no dry flour.

Autolise for 50 Minutes.

Added the salt and incorporated it into the dough.

Did turn the dough every 30 minutes for 3 hours. * 6x *

* When  I say turn I do that in the bowl by grabbing one edge of the dough and fold it over the dough and go round the dough and do this , usually 6 tuns *

Between the turns I put the bowl with the dough in a large plastic bag.

Bulk fermentation over night.

Turned the dough out on my counter and shaped it in to a batard * finally know how to do it. yeahhh *

Put the batard upside down in a well floured banneton.

Covered the banneton with a well floured kitchen towel and then put the plastic bag over it.

Final proofing for 2 1/2 hours.

Preheated the Oven with the Dutch Oven in it.

Baked the bread for 40 minutes at 250C .

Reduced heat to 200C and baked the bread for a further 30 minutes with the lid off.

 

 

 

Comments

dabrownman's picture
dabrownman

 a very nice crispy looking crust and teriffic bloom.  It has to taste even better than it looks.   Well Done and

Happy baking 

PetraR's picture
PetraR

Thank you dabrownman, it tastes wonderful.

I just wish it had risen up and not spread out, well, I know why and can make changes.

 

Kiseger's picture
Kiseger

It still got a good spring and beautiful scoring, must be really good with the caraway.  You're really turning out some beauties!  Good luck with the move, it'll be exciting to try out your new oven.  

PetraR's picture
PetraR

Thank you, it is not to bad, but I wish it had risen a bit more during baking.

I must see that I find a baking vesel that is not as wide. hmmm

ElPanadero's picture
ElPanadero

What do the 2 tsps veg oil do for you in these loaves? Seems kinda unnecessary TBH.

PetraR's picture
PetraR

http://www.oilsfats.org.nz/library/the-role-of-fats-in-baking/

I noticed a different for the better when I use Oil in my bread.

 

ElPanadero's picture
ElPanadero

Well that link cites the following:

In bread making fat provides flavour but more importantly lubricates the dough. This helps to retain the gases released during baking thus ensuring a well risen loaf which will have a soft crumb and will stay fresh longer.

Not sure I'm buying the dough lubrication part. Gas retention is the job of gluten development which creates all the pockets for that gas. Oils are not needed to achieve a great gluten structure imo. For flavour, yes I agree that oils can have a role. The Italian breads like ciabatta for example. However I am mindful that only certain oils are suitable for heating/cooking whilst others are harmful in that scenario. Each oil has a "smoke point", the temperature at which the oil begins to smoke produces toxic fumes and harmful free radicals. Worth Googling "oil smoke point" imo to see which is which. Avocado oil and Rice Bran Oils are good for cooking as their smoke point is 250-270C (490-520F). Overall, I try to use as few ingredients as necessary and keep things simple unless I'm using specific flavourings.

David Esq.'s picture
David Esq.

Just to keep the comments together since this was made yesterday as well, and I wouldn't want anybody to be confused.

oil in bread dough does not reach the smoke point. The dough never gets that hot unless you burn it severely. While the oven is hot enough if you put the oil in a pan and baked it, when surrounded by water and flour the oil is insulated enough that it won't get to the smoke point. 

PetraR's picture
PetraR

Oh it does lubricate the oil if you use for example the oil to put the dough in an oiled bowl and put some oil on top of the dough before covering it, it lubricates the dough and prevents drying out during first rise.

I noticed a huge differnce in my breads since I add the oil in to them.

I noticed a nicer softer crumb and also a longer shelf life for the bread and it does geht that texture that you get on the 3rd day where it gets all hard and just not very nice.

 

Eli's picture
Eli

Color is great and Looks like a good bloom! Very nice!