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Batard

Batard based on Proson Krokant Malt (crusty malt)
Servings 0

Ingredients

Poolish:

  • 2000 g - 100% (T65)
  • 100 g - 10% Water
  • 3 g - 0,3% Fresh yeast

Dough:

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.

Notes

This recipe has a high salt content. Please note that this is allowed according to your laws