Bâtard
Serves 1
Directions
- 1Add bread flour to a bowl and weigh it.
- 2Add bread flour to a bowl and weigh it.
- 3Add bread flour to a bowl and weigh it.
- 4Add active dry yeast to a measuring cup and weigh it.
- 5Add active dry yeast to a measuring cup and weigh it.
- 6Add active dry yeast to a measuring cup and weigh it.
- 7Activate the yeast with water at 100 degrees Fahrenheit and mix it until it becomes foamy.
- 8Activate the yeast with water at 100 degrees Fahrenheit and mix it until it becomes foamy.
- 9Activate the yeast with water at 100 degrees Fahrenheit and mix it until it becomes foamy.
- 10Add water and the activated yeast to the bowl.
- 11Add water and the activated yeast to the bowl.
- 12Add water and the activated yeast to the bowl.
- 13Mix for 20 seconds, add salt and mix again.
- 14Mix for 20 seconds, add salt and mix again.
- 15Mix for 20 seconds, add salt and mix again.
- 16Let the dough chill in the bowl for one hour.
- 17Let the dough chill in the bowl for one hour.
- 18Let the dough chill in the bowl for one hour.
- 19After one hour, do 4 stretch and folds every 30 minutes.
- 20After one hour, do 4 stretch and folds every 30 minutes.
- 21After one hour, do 4 stretch and folds every 30 minutes.
- 22Shape the dough into a ball and let it rest for 40 minutes.
- 23Shape the dough into a ball and let it rest for 40 minutes.
- 24Shape the dough into a ball and let it rest for 40 minutes.
- 25Take the dough on the bottom and put it in the center, do the same with the sides, then the top. Do three little braids and fold it over itself to make a little package.
- 26Take the dough on the bottom and put it in the center, do the same with the sides, then the top. Do three little braids and fold it over itself to make a little package.
- 27Take the dough on the bottom and put it in the center, do the same with the sides, then the top. Do three little braids and fold it over itself to make a little package.
- 28Place the seam side up in your proofing basket and overnight cold proof for 12 hours.
- 29Place the seam side up in your proofing basket and overnight cold proof for 12 hours.
- 30Place the seam side up in your proofing basket and overnight cold proof for 12 hours.
- 31Put the cast iron inside a 475 degree oven.
- 32Put the cast iron inside a 475 degree oven.
- 33Put the cast iron inside a 475 degree oven.
- 34Dust the top with some rice flower or normal flower.
- 35Dust the top with some rice flower or normal flower.
- 36Dust the top with some rice flower or normal flower.
- 37Score the bread and bake it inside the preheated cast iron for about 25 minutes, and then remove it from the cast iron and bake it another 15 to 20 minutes.
- 38Score the bread and bake it inside the preheated cast iron for about 25 minutes, and then remove it from the cast iron and bake it another 15 to 20 minutes.
- 39Score the bread and bake it inside the preheated cast iron for about 25 minutes, and then remove it from the cast iron and bake it another 15 to 20 minutes.
- 40Take the bread and let it cool before cutting it.
- 41Take the bread and let it cool before cutting it.
- 42Take the bread and let it cool before cutting it.
Ingredients
- 500 grams bread flour
- 500 grams bread flour
- 500 grams bread flour
- 2 grams active dry yeast
- 2 grams active dry yeast
- 2 grams active dry yeast
- water
- water
- water
- 10 grams salt
- 10 grams salt
- 10 grams salt
- rice flour
- rice flour
- rice flour
Equipment
ovenbowlscalemeasuring cupproofing basketcast iron
Tips
- Weigh all the ingredients; do not use cups or other volume measurements.
- After 12 hours cold proof test the dough.