Batard

Now I made this one today, I started the preparations last Night so that I could bake it at lunchtime today.

This one did not rise as much as the * Rustic loaf * I made yesterday for 2 reasons.

A. I had less 50% hydration Starter * I did not plan well ahead , doh * 

B. The banneton was to big so it did spread more to the sides than it did go up. pffft

Lesson learned, next time I will bake Batards on a Baking Stone.

The Crumb is not very open, but I do like it when I have a bread with a lot of whole wheat and rye flour in it:)

150g mature 50% hydration Starter

300g Bread flour

250g Wholemeal flour

200g Rye flour

2tbsp Caraway seeds

2 tbsp Vegetable oil

500ml tepid Water

 25g coarse Salt

Mixed the 50% hydration Starter with the Water & Oil and added the flours.

Mixed all well until there was no dry flour.

Autolise for 50 Minutes.

Added the salt and incorporated it into the dough.

Did turn the dough every 30 minutes for 3 hours. * 6x *

* When  I say turn I do that in the bowl by grabbing one edge of the dough and fold it over the dough and go round the dough and do this , usually 6 tuns *

Between the turns I put the bowl with the dough in a large plastic bag.

Bulk fermentation over night.

Turned the dough out on my counter and shaped it in to a batard * finally know how to do it. yeahhh *

Put the batard upside down in a well floured banneton.

Covered the banneton with a well floured kitchen towel and then put the plastic bag over it.

Final proofing for 2 1/2 hours.

Preheated the Oven with the Dutch Oven in it.

Baked the bread for 40 minutes at 250C .

Reduced heat to 200C and baked the bread for a further 30 minutes with the lid off.