Pile o Batards
- 527g BF 37%
- 385g AP 27%
- 200g Rye 14%
- 142g T85 10%
- 350g Levain (12% flour 12% water)
- 1022g Water 72%
- 28g Salt 2%
1 hr autolyse
2 min slap and fold
15 min rest
1 min slap and fold
3 hr bulk ferment with a set of stretch and folds every half hour for the first hour and a half
scale/preshape/shape 2+ hr proof
bake at 550 then 475
mmmmm
I'm midway through moving cross country and having a brief stop over at my folks house so I figured I may as well get the ole chef back in shape and make some bread for my family/old friends. it turns out I'd gotten pretty darn comfortable with the temperature of my old house so figuring out the right times to make a relatively big batch in one day was less predictable then I'd expected, I feel like they came out pretty ok non the less though. As always I'm a huge fan of low percentage rye sourdoughs, that smell is like not much else!
Comments
72% hydration down pat WS. Each time it just gets better and better for both the outside and inside - no matter where you are making them. That is some fine baking WS. well done!
But don't forget the 12% hydration included in the levain... That suckers 84%
well done.
That is one very nice pile of breads ! Is BF...bread flour ? Don't know what a substitute would be for T85...nevertheless...lovely loaves. c
Thanks for the compliment Trail.
By BF I meant bread flour, king arthur bread flour to be exact.
I think the best substitute would be a dash of stone ground whole wheat mixed in with your white flour. seeing as t85 is the result of sifting out the coarsest 15% of whole wheat I'm sure there is some sort of equation that will let you get pretty close by combining flours.
That I can do. So many breads..so little time ! Lovely bake all around. caroline
The crumb looks delicious!
David
Thanks David, its tasty as all get out!
nice, but what I especially like is the pictures. Great bake!
Fantastic bake. Your crumb and crust look perfect
Ian