New way (at least for me) of doing a batard

Hello everybody!!! It's been a long time since my last post!!!!!

Here I wanna show you this way of making bread...

I got some cancelation on my daily program. And I was without any pre-ferment what so ever!!!!

Then I decided to mix all the flour water yeast and a bit of malt (70, 2 and .2 %) and let ferment for at least 5 hours. A long time. I could have done a pre-ferment I know lol...

After this time I put into the dough the salt and a bit of ascorbic acid, since due to the long fermentation the dough was laking in strength.

I have to kneed the dough just a little bit to have a good gluten development. (very good for the flavor[carotenoid pigments]). After that I let the dough ferment for one hour, whit one fold after 20 min. divide, more 20 min rest mold, 1:30 h for the second fermentation and bake whit steam in a 470 degree oven for about 35 min...

I got some pics of the procedure... There it is:

The taste "was very good"....

I'm a poolish kind of guy, but this one was very good to.........

Note that due to the lack of strength of the dough I could not achieve a bigger volume on the final product. But I preserve the true flavor os the flour. KA AP by the way!!!!

Anyway that's it!!!! hope you like it!!!!