February 3, 2015 - 7:34am
Pure Sourdough Batard
This Batard i made without any fresh or instant yeast. After an autolyse of half an hour I mixed everything by hand and kneaded it till it was nice and firm. Then I let it rest for two hours during stretchs and folds every half an hour before I two batards and put them in the fridge (ca 10°C) for 18 hours.
590 g Flour
380 g Water
- Autolyse
120 g Sourdough (100% hydration)
14 g Salt
67 % Hydration, 9 % leavening
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Comments
Lovely inside and out.
Paul
perfect inside and out and that blistered crust is pretty special too, Just think. not long ago a blistered crust was considered to be a flaw and a no no, My how things change:-) Well done and
Happy baking.
Really nice - simple elegance.
Very nice bread. I believe judging from the way your scores have opened that placing the loaf in a hotter part of the oven, or a second feeding of the sourdough prior to use would give you even more spring. Great batard though with beautiful blistering as well as color!
Cheers!
Perfect looking sourdough loaf. You baked up some excellence there. Now you just need a great clam chowder to go with it.
John
That's sourdough perfection! Excellent work.