2025-01-25

First Bâtard

Ingredients:

• 500g flour
• 325ml water (65%)
• 110g levain
• 11g salt

(Actual water / flour / levain)

• 110g levain / 55g flour + 55ml water
• 445g flour
• 270ml water

Process:

• Mix levain straight from fridge and mix into room temp water (100ml) then give 100g of flour
• Let sit at room temp for 2 hours with wet rag on top
• Mix in the remaining water (170ml) and flour (345g) and salt and knead in mixer for 5 minutes
• Place in oven and keep at about 75°F to 85°F for 4 hours, taking out to stretch and fold two or three times
• Dust counter and shape once into bâtard and covered with a glass bowl and left at room temp, but accidentally left to rest with seam up
• Let sit for 2 hours
• Shaped one more time to get a better shape and press a seam and placed seam down and dusted top and covered with glass bowl again b
• Let sit for about 1.5hrs
• Preheat oven to 400°F with baking stone
• Put in about 10 ice cubes in oven and placed bâtard on stone, then scored with lame down the center
• Baked about 40min and let cool on wire rack