Batard
Batard based on Proson Krokant Malt (crusty malt)
Pieces
Ingredients
Poolish:
- 2000 g - 100% (T65)
- 100 g - 10% Water
- 3 g - 0,3% Fresh yeast
Dough:
- 2100 g - 20% Poolish
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 100 g - 1% Fresh yeast
- 6800 g - 68% Water approx.
Working method
- Dissolve the yeast in the water and mix the flour through. Poolish temperature: 21ºC and store the poolish for 12 hours at about 12ºC.
- Mix all ingredients into a smooth and well developed dough 4 minutes in the 1st gear, 6 minutes in the 2nd gear.
- Dough temperature: Approx. 24°C.
- Bulk proof: approx. 2 hour in a container in the bakery (approx. 24ºC). After approx. 1 hour slighlty degas the dough.
- Scale dough pieces approx. 500 grams.
- Mould into a short pointed model Place the dough pieces with the closure facing downwards between doilies.
- Final proof: approx. 30 to 40 minutes.
- Turn the dough pieces with the closure upwards just before baking and place them on a with rice flour prepared inserter or baking sheets. Sprinkle with rye flour and incise in length.
- Baking: approx. 40 minutes at 240ºC with a little steam.
This recipe has a high salt content. Please note that this is allowed according to your laws
