This week's bake, part 1: Kalamata olive batard

I started the batard with a poolish of 350g each of warm (105F) water and GM Harvest King (12% protein, hard winter wheat) flour, plus 35g of my rye sourdough starter. After about 6 hours, added another 650g of NYB SUSTAIN organic flour (11.5% protein), 350g of warm water (= total hydration of 70%) and 20g Breton sea salt. Hand-mixed until the gluten began to form then stretched and folded 4 times at 30 min intervals, adding 200g of chopped/drained Kalamata olives during second stretch-fold. Bulk fermented at room temp about 5 hours, shaped, proofed en couche about 90 min. Slashed and baked on a stone in 550F preheated oven with steam 5 min, reduced temp to 450 and baked another 20 min. Total yield 3 20oz/560g loaves.

Stan Ginsberg
www.nybakers.com