I started the batard with a poolish of 350g each of warm (105F) water and GM Harvest King (12% protein, hard winter wheat) flour, plus 35g of my rye sourdough starter. After about 6 hours, added another 650g of NYB SUSTAIN organic flour (11.5% protein), 350g of warm water (= total hydration of 70%) and 20g Breton sea salt. Hand-mixed until the gluten began to form then stretched and folded 4 times at 30 min intervals, adding 200g of chopped/drained Kalamata olives during second stretch-fold. Bulk fermented at room temp about 5 hours, shaped, proofed en couche about 90 min. Slashed and baked on a stone in 550F preheated oven with steam 5 min, reduced temp to 450 and baked another 20 min. Total yield 3 20oz/560g loaves.
Stan Ginsberg
www.nybakers.com
If I added correctly it looks like 16 hours from start to finish. The results look well worth it!!
I started before 8am and the loaves came out of the oven around 1130 pm.
Handsome and probably quite flavorful. Reminds to get my Kalamata rosemary batard back into the rotation!
That's the way to start out a summer picnic season, with a classic!
Wine, mineral water (summer spritzer) cheese, ice cold egg salad and leafy greens to round it out!
exceptional. Sadly. the wife and daughter hate olives so we don't get to make it much:-( Well done Stan and happy baking
This is one of my favorites and the picture makes this one look delicious.