Large bâtard made using the formula for the SFBI Miche
This bake was inspired by the very large bâtards Chad Robertson bakes, but the formula is that of the miche we baked in the Artisan II Workshop at the SFBI last December.
I've now baked this bread using the original formula and using all high-extraction flour rather than the mix of “bread flour” and whole wheat. I've made 1.25 kg miches and 2.0 kg miches. I have been curious how the SFBI miche would be as a bâtard, and I wanted to keep the size large, to be better able to compare crumb structure and flavor to the miche/boule shapes I've made with the same dough.
An additional point: This was my first bake using a large, linen-lined oval brotform for proofing.
Total formula |
|
|
Ingredients |
Wt (g) |
Baker's % |
AP Flour |
679 |
96.67 |
Whole wheat flour |
23 |
3.3 |
Water |
515 |
73.33 |
Wheat germ (toasted) |
18 |
2.5 |
Salt |
15 |
2.08 |
Total |
1250 |
177.88
|
Levain |
|
|
Ingredients |
Wt (g) |
Baker's % |
AP flour |
70 |
75 |
Whole wheat flour |
23 |
25 |
Water |
94 |
100 |
Liquid starter |
47 |
50 |
Total |
234 |
250 |
-
Dissolve the starter in the water and mix in the flour. Desired Dough Temperature: 78ºF.
-
Ferment for 8-12 hours.
Final Dough |
|
|
Ingredients |
Wt (g) |
Baker's % |
AP flour |
586 |
100 |
Whole wheat flour |
0 |
0 |
Water |
398 |
68 |
Wheat germ (toasted) |
18 |
3 |
Salt |
15 |
2.5 |
Levain |
234 |
40 |
Total |
1251 |
213.5 |
Procedure
-
In a very large bowl, dissolve the levain in the water. Add the other ingredients, except the salt, and mix thoroughly by hand.
-
Cover tightly and autolyse for 30-60 minutes.
-
Sprinkle the salt over the dough and mix thoroughly to incorporate.
-
Transfer the dough to a clean, lightly oiled bowl.
-
Ferment for 3-4 hours with 4 folds at 50 minute intervals. (I did this by the “stretch and fold in the bowl” technique.)
-
Transfer the dough to a lightly floured board. Pre-shape as a log.
-
Cover and let rest for 20-30 minutes to relax the gluten.
-
Shape as a bâtard and place, seam side up, in a floured banneton.
-
Cover with plastic and retard overnight in refrigerator.
-
Remove the loaf from the refrigerator and allow to warm and complete proofing for 1-3 hours. (Watch the dough, not the clock!)
-
45-60 minutes before baking, pre-heat the over to 500ºF with baking stone and steaming apparatus in place.
-
When the loaf is proofed, transfer the loaf to a peel. Slash the bâtard as desired, and transfer it to the baking stone. Steam the oven and reduce the temperature to 450ºF.
-
Bake for 15 minutes, then remove any water remaining in your steaming apparatus.
-
Continue baking for another 30 minutes or until the loaf is darkly colored, the bottom sounds hollow when thumped and the internal temperature is at least 205ºF. (If you have a convection oven, switch to “Convection Bake” and reduce the oven temperature to 425ºF at this point.)
-
Remove the bâtard to a cooling rack, and cool thoroughly before slicing.
Bloom and Ear
Crackly Crust
I rested the loaf overnight, wrapped in baker's linen, before slicing and tasting.
Sliced loaf profile
Crumb close-up
The crumb was moderately open. She crust was crunchy, and the crumb was chewy. The flavor was moderately sour with a lovely wheaty flavor but without any harsh grassiness from the whole wheat. This flavor is as close to my notion of a "perfect" sourdough bread flavor as I can imagine. Those who prefer a less assertively tangy bread, might enjoy it more without the cold retardation.
David
Submitted to YeastSpotting [1]