I made 4 small batards with a 1 hour autolyse and a fairly quick fermentation period quite pleased with the result especially the flavour
how much dough did you use for each batard?
Hi Leslie these were 4 x 200g + dough pieces I used 450g plain white flour 50g wholemeal flour and 320g of water which was bought together and given a 1 hour autolyse. Particular attention was paid to trying to get the finished dough to the optimum 28 degrees I then mixed by hand on the bench i added 10g of compressed yeast and a splash of water to help distribute it through the dough and then added 10 grams of salt and 10g g of malt that is watered down somewhat from dried malt for brewing that had gone hard (its very hydroscopic) but was able to be reconstituted and now used.The dough was treated similarly to a S/D in that it was given 3 lots of stretch and folds every 30 minutes and then divided into four pieces handed up into rounds and given 15 minutes bench rest prior to shaping and the laid out on couches seam side down and a proof of just over 30 minutes . It was then placed onto trays washed with a cornflour wash and seeded or dusted with semolina and slashed and baked in a hot oven with a tray with boiling water and a terry toweling hand towel to help wick moisture for steam. the steam tray was removed after 15 minutes and the bake lasted 35 minutes @ 210 C
kind regards Derek
haven't tried a cornflour wash yet - always new things to try along the way.
Hi Leslie the was helps seeds to stick to the loaf it also assists in keeping the skin of the dough moist when it hits the heat of the oven and can give a bit of a gloss to the loaf too.