Though it may sound weird, but it is a mega Batard, more like Batard a la Miche.
Ingredients:
200g Whole Rye Flour
600g Whole Wheat Flour (Half of which is bread flour)
200g White Bread Flour
200g All Purp
2 tablespoons fine Sea salt
2 Tablespoons Thym
100g starter (85% hydr)
1/2 teaspoon inst. yeast (in the final dough)
All in all, it is 75% hydration dough, with wholewheat flours as Soaker, and White flours as Biga.
However, baking was done under a new cover this time, a Poultry roaster, large enough to accomodate this large oblong shaped banetton dough.
Bottom line, i learned that Baking a successful WHolewheat Loaf has all to do with :
Proper Soaking, Proper Mixing, Proper Fermentation, skillful shaping, and tried Oven baking.
Practice is the keyword here, no magic.
Khalid
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Very impressive bread Khalid! Glad to see you have found a solution for covered baking that works for you. Very nice post.
Eric
Thanks, Eric! Your Tips and blogs, not to mention your comments where all too helpful!
Although i have had to shed $45 for the roster w/ Lid, it functioned as a solution to my day
dreaming of shedding yet more $$ for an electric oven.
btw, Eric, you seem to be the one of few who minds my wholewheat blogs. You have taste my friend!