Sourdough Batard(78% Hydrations)

on

Ya...ya..ya... I'm baking sourdough bread again! Hehehe... because it tastes darn good! 😋Making sourdough is one of my favorite activities of late, and the batard is my favorite shape. It’s rewarding and not labor-intensive, though it does require a lot of waiting.Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust.😊














Sourdough Batard (Total flour 300gm )

Japanese Bread Flour  240g   

Whole Wheat Flour  60g

Water  235g

Levain  60g

Salt  6g


Method:

  • Mix all flour, water, levain & salt -Autolyse 1 hour
  • 2 x Stretch and Fold - 20 mins interval 
  • 1 x  lamination - rest 1 hour 
  • 2 Coil Fold - 30 mins interval - rest 1 hour
  • Shaping - rest 30 mins ( No pre-shaping)
  • Cold Retard - 12  hours
  • Preheat the oven and a pan at 250℃ for 35 mins.
  • Score and Spray lots of water onto the dough. Pour hot water into roasting pan. Bake at 250℃ for 20 mins.
  • Remove roasting pan and decreast to 200℃  bake for 20 min.
  • Leave in the oven for 15 mins before taking it out.

Happy Baking!

Comments

Post a Comment