These batards, featuring a crunchy crust and chewy interior marked by irregular holes, are a perfect accompaniment to any meal. They also make great sandwiches. However, like any loaf make without fat, they become stale very quickly.
The polish, made the night before, gives the bread its excellent texture and flavor, while not difficult to make, this bread does take time.
In a medium-sized bowl, com ine all of the ing, mix just till a cohesive dough forms. Allow to rest, covered, 12 to 16 hours at room temp. When poolish is ready to use, it will be filled with large holes and bubbles
- Poolish
- 1/3 cup (2 5/8 oz) cool water (65 deg)
- 1/2 cup (2 1/8 oz) good bread flour
- 1/16 teaspoon instant yeast
In a medium-sized bowl, combine all of the ing, mix just till a cohesive dough forms. Allow to rest, covered, 12 to 16 hours at room temp. When poolish is ready to use, it will be filled with large holes and bubbles
- Dough
- All of the poolish
- 3/4 cup (6 zo) cool water
- 2 1/2 cups (10 ¾ oz) good bread flour
- 1 teaspoon instant yeast
- 1 1/4 teaspoon salt
Add the water to the poolish, mix till smooth. Add the flour, mix till just combined, cover the bowl, let rest 20 min. This rest ( autolyse ) allows the flour to absorb the liquid and the gluten to start its development, making kneading easier and more effective.
Add the yeast and salt, knead the dough till it’s smith but not necessarily elastic, and about 5 to 7 minutes.
Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise, at room temperature, for 1.5 hours. To help develop the gluten and distribute the yeast’s food, turn the dough every 30 min, during the rising time: gently fold all four sides into the middle, and turn the dough over.
Transfer the dough to a lightly greased work surface, divide it in half, shape each half into a rough log, cover them, and let rest for 15 /20 minutes. This gives the gluten a chance to relax. Shape the logs into batards., tapered ovals about 12 inches long. Place them on a lightly greased or parchment-covered baking sheet, cover them with an acrylic dough cover, or a gently with lightly greased plastic wrap, and all to rise at room temp, for about 2 hours, they should rise about three-quarters of the way to doubled. If they rise too much they lose their shape in the oven.
Using a sharp knife or razor, and holding it parallel to the dough, make four slashes in each loaf. These should be more nearly vertical than horizontal, running crosswise, each stretching about one-third the length of the loaf. Spray the loaves with warm water.
Preheat oven to 425, for at least 30 min. Bake bread for 30 to 35 min or until it’s a deep golden brown. Note: European-style loaves are generally baked longer than American loaves, if you’re uncomfortable with a very dark crust, reduce the baking time. Turn off the oven, crack the door about 4 to 6 inches, and allow the bread to cool in the oven, this will help it retain its crunchy crust.
Tips Use More Water: A slack wet dough allows for a more active fermentation and complete development of the gluten. A hydration of 65% or more based on total flour weight is a good place to start; the hydration in the preceding recipe is about 68% (consider the weight of the flour is 100%, then divide the weight of the water into the weight of the flour to find the hydration level. For example, if your flour weights 12 oz, using 6 oz of water would give you 50% hydration)
Recipe from King Arthur
