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A comprehensive guide to creating a professional-quality batard at home. This recipe focuses on precision through weighing ingredients and masterfully handling the dough through cold fermentation for a perfect crust and airy crumb.
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Mix weighed flour, activated yeast, water, and salt into a dough. → Perform 4 sets of stretch and folds every 30 minutes, followed by a 40-minute rest. → Shape the dough into a batard and cold proof in the fridge for 12 hours. → Bake in a preheated 475°F Dutch oven for 25 mins (covered) and 15-20 mins (uncovered). → Cool completely before slicing to ensure the internal texture is set.
Mix weighed flour, activated yeast, water, and salt into a dough. → Perform 4 sets of stretch and folds every 30 minutes, followed by a 40-minute rest. → Shape the dough into a batard and cold proof in the fridge for 12 hours. → Bake in a preheated 475°F Dutch oven for 25 mins (covered) and 15-20 mins (uncovered). → Cool completely before slicing to ensure the internal texture is set.
A comprehensive guide to creating a professional-quality batard at home. This recipe focuses on precision through weighing ingredients and masterfully handling the dough through cold fermentation for a perfect crust and airy crumb.
Weigh exactly 500g of bread flour into a bowl using a digital scale.
Weigh 2g of active dry yeast. Mix it with a small portion of 100°F warm water and let it sit for 10 minutes until foamy and active.
Add the remaining warm water and the activated yeast mixture to the flour. Mix for about 20 seconds.
Add 10g of sea salt and incorporate it thoroughly into the dough using your hands until the dough is unified.
Cover the bowl with a towel and let the dough rest for 1 hour.
Precision is key: always use a scale to weigh ingredients instead of volume measurements.
The 'Poke Test' (01:23): If the dough springs back slowly and leaves a slight indent, it's perfectly proofed. If it springs back instantly, it needs more time.
Rice flour is preferred for dusting as it doesn't burn as easily as regular flour and provides a nice contrast.
Patience during cooling: cutting the bread while hot will release steam too quickly, resulting in a gummy texture.
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