I was expecting some friends coming over and needed some crusty bread ASAP.
This no knead same day batard was a life saver.
So crunchy, super light inside, absolutely delicious.
And the best part it was ready exactly for the lunch.
|Ready in: |
I always feed starter with 90% all purpose flour and 10% rye. Which makes it nice and strong.
Please note, summertime ratio for overnight feeding is higher (1:10:10) compared to wintertime( 1:7:7), because of the temperature difference. Depending on the strength of the starter, you can change the ratio.
Learn how to make starter from scratch here.
- 100g sourdough starter (16.6%)
- 540g bread flour (90%)
- 60g whole grain whole wheat flour (10%)
- 438g water total (73%)
- 12g salt (2%)
- 1g dry yeast
Starter preparation steps
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 70-75F till next morning until it reaches the peak (10-12 hours), it should at least double (starter isn’t strong enough), or triple in size(strong starter).
Batard dough preparation steps
- 8 am mix water with yeast and sourdough starter until dissolved add flour, using spoon, mix all together, until no dry flour remained, cover, let rest 30 min for autolyse (during the autolyse stage the flour absorbs the water, becoming fully hydrated. This will activate gluten development).
- 8.30 am add salt. Lightly mix using your hands, until salt incorporated well. Round the dough and let rest covered at 74-76F/23-24C for 30 min.
- 9 am perform 1st coil fold. Round the dough, cover and let rest for 1 hour.
- 10 am 2nd coil fold. Round the dough, cover and let rest for 1 hour.
- 11 am 3rd coil fold. Round the dough, cover and let rest for 1 hour.
Batard preshaping steps
- 12 pm dough has to feel lighter, with signs of fermentation(bubbles on the surface), but not too puffy.
- Turn container on slightly floured surface. Using the scraper divide the dough in 2 equal parts, The weight of each dough piece should be around 575g.
- Round each piece of dough with help of a scraper. And let rest uncovered for 30 min.
Batard shaping steps
Batard shaping requires a technique for proper proofing and achieving a beautiful looking loaf.
- Turn the dough round on to floured surface. Pat it down roughly, form a rectangle.
- Fold the top part and the 2 top sides creating triangle on top of your dough.
- Start from the top folding the dough into a log, trying to grab any leftover sides of the dough, and roll them tight into a log,
- Seal the edges with your fingers, then roll the dough back and forth starting from the center towards the end until you achieve the desired length (about 20cm long, if you are planning to bake Batard in challenger pan,
- Generously sprinkle proofing couche with whole grain flour to prevent sticking.
- Now transfer each shaped dough onto a proofing couche sealed side up. Cover batards with kitchen towel. Let them proof for 1 hour at 78F. It could take little more or less time( depending on the temperature on your kitchen)
- Perform poke test to check the readiness. Give the dough a gentle but assertive poke. If the dough springs back right away, let it rise for a few more minutes. If the dough springs back slowly, like it’s waking up from a long nap, and your poke leaves a small indentation, it’s ready to go.
- During proofing time start to preheat oven 500F challenger pan in it.
- When the oven is hot and batards are proofed enough, flip them over on a parchment paper, score with 1 long cut.
- Bake batard for 10 min with lid closed.
- Lower the temperature to 450 F, open the lid and Bake for 20 more min.