Finally getting consistent batards with decent bloom, good caramelization, and open crumb
After years of experimentation, I think I’m finally starting to understand how to get the results I’m looking for.
Both of these doughs were prepared similarly:
- 586g Central Milling ABC+
- 53g semolina (Bob’s Red Mill)
- 53g whole wheat (Giusto)
- 53g khorasan (Central Milling)
Autolyse this mix with 582g water for about 3 hours.
Hand mix in 150g mature levain (dome not yet deflated) and then do French folds on countertop. Let hang out for 45 minutes.
Add 18g salt and do French folds. Let hang out for 30 minutes.
Do 4-stretch and fold in bowl.
For every hour for the next 3 hours, do stretch and fold in bowl.
About 90 minutes after the last S&F, shape and put into the fridge and retard anywhere between 12 and 20 hours.
Take out next day, slash, and bake on pizza stone for 20 minutes at 485F, then lower to 450 and bake for another 20 minutes.
Interesting how these two doughs had different blooms given that they were the same dough.
The height of the dough that appeared to have less of a bloom on the first photo actually had a better spring, at nearly 4.5 inches.
I’m still working on shaping on the ends of the batard. They’re always sloped this way. I’m not sure how to fix it, other than more tension.
Super happy with my open crumb, but not too open as to let butter slip through every nook and cranny.