The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

High hydration (105%) free form Batard

UpsideDan's picture
UpsideDan

High hydration (105%) free form Batard

Hello everybody,

Demo: https://youtu.be/ADiQMkZedsY

Since a surprisingly large number of people watched my previous demo, I prepared this one to show how to make a high hydration free form Batard using my “no knead” method. The method is a-typical and it works beautifully. There are no missing steps in the description, just closely follow the instructions and the video.

Dough

240 gram A/P flour

60 gram whole wheat flour

315 gram water

6 gram salt

1/16 Tsp instant yeast.

Method

1.Mix all ingredients together the same way you mix poolish: make sure all the flour is wet and do not attempt to develop gluten. Cover and leave at room temperature for 12 hours;

2. Deflate the dough with a wet spatula. Cover and put in the fridge for 6 to 24 hours.

3. A first Pre-shape using lamination;

4. After 20 minutes, a Second pre-shape by folding from 4 sides. The dough at this state is too strong for lamination;

5. After 20 minutes, gently final shape and place on a Couche 

6. After 15 minutes, score using scissors (thank you Yippee for the tip!)

7. Bake on a metal plate at 480F (250C)

 

Ilya Flyamer's picture
Ilya Flyamer

I have to say, using the fridge to stiffen a very hydrated dough is very smart. I don't like to shape cold dough, because it's too stiff, but if it's super wet, it looks nice to manage!

I would perhaps proof in a banneton in the fridge though, or let it proof a bit and then retard... That would make the scoring easier too.

UpsideDan's picture
UpsideDan

so many things are personal preference that I just gave a framework for the concept.

knormie's picture
knormie

Nice origami with the parchment paper. Do you bake on the paper or is the dough directly on the metal plate?

UpsideDan's picture
UpsideDan

I measured with a laser thermometer that when heating my oven to 480F, the metal plate goes up to 600F. That translates into a really burnt bread. I therefore always bake with the parchment paper and sometimes even put it on an aluminum baking pan to insolate the heat. When doing that, there is less oven spring.