Category: Batard
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Rattlesnake Ears
Today’s batard was an experiment designed to determine why some loaves have “ears” and others do not. This loaf was baked under a well-hydrated preheated cast iron dutch oven. The initial temperature was 500°F and immediately reduced to 450°F. The cast iron “lid” was removed after twenty minutes.
Analysis: I think the dough didn’t have enough tension. I’ll continue to work on that. In the meantime, we had some of this bread with seasonal corn and tomatoes this evening, and received no complaints!
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Loaves For Nurses
I baked these loaves this morning for the nursing staff here at Heritage Village. Using a kilogram of flour at 68% hydration, fermented over night, and divided more or less equally, I loaded them into Art’s over at 500° F, and immediately reduced to 450° for about 20-25 minutes. They were at 205° on exit, so I think next time, my final oven temperature will be 475° so that the inside temperature will be closer to the 200° target internal temperature by the time the outside gets to be the right color.
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Three Loaves, One Pan
The dough that produced these three loaves used one kilogram of flour (about 7 cups). It was scaled into three equal portions and baked with an initial temperature of 425 reduced after the initial oven spring to 375. About 30 minutes, maybe a little more. Internal temp was 200 degrees F.
Next week I’ll replicate this idea of having three loaves on one half sheet pan times four… that’s two ovens, two pans for each oven.
I’ll need 4000 grams of flour.Incidentally, the flour mix is 50% all purpose bleached white flour, and 50% microgrind wheat.
These three loaves are in the freezer. Looking forward to the 12 loaf bake on Wednesday morning!
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Loaf Pan Bread
Today’s bread was baked in loaf pans. I used a PAM spray to keep the loaves from sticking. Baked at 350 for about 40 minutes in a convection oven. Should make good sandwiches.
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Art’s First Bread
This popped from the oven this morning after an overnight fermentation. The measurements were fairly approximate, but probably around a 72% hydration. These were baked at 550, reduced to 500 after the oven spring on, an pre-heated and insulated cookie sheet. Altogether, they look pretty good! -
Daily Batard
Here are a couple of loaves that just came from the oven this morning. I used 75% hydration and started with a poolish with 100% hydration, just flour and water of equal weights.I used the Eagle Mills All Natural All-Purpose Unbleached Flour from Costco. Having recently baked with King Arthur Unbleached White, I had forgotten how much heavier this flour is. However, it delivers a wonderful (and healthy) loaf.
Good stuff!
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Bevy of Baguettes
It is so unlike me to do this. But I actually followed some instruction and process today. Using instructions from my new book by Ciril Hitz
, I put together some French bread “classic” dough (using a poolish), and here is the result. I made three baguettes, one boule, and a batard. We’re about to sample these with soup and salad. I let you know how they turned out. But so far, they’re looking good! -
Ciril Hitz
Ciril Hitz has a number of excellent instructional videos on baking techniques. Check them out! His cookbook is listed in the column at the right side of this blog. This video features shaping the loaves. I can smell if from here! Tonight I’m making a boule. Bagels in the morning! Stay tuned!
