Multiethnic Batard
A recent occurrence with me is the no measure technique. Im done!! More power to you if you are doing it. I dont have time to measure and honestly im trying to get in the flow of it so that i do everything by feel.
Here is a couple of loafs I did last night.
Flour:
Hand full of Teff, Buckwheat, Barley, whole spelt, white spelt, wheat, what husk/bran, and three hand fulls of white.
Other: approximate measure
Half cup of sesame seeds, half cup of poppy seeds, pumpkin seeds, tablespoon of salt.
Culture: approximate measure
Table spoon of raw milk, three cups mature starter at 90%-120% hydration (just guessing)
Mix for 12 minutes let rest, add salt mix for five, let rest for 45min. Fold every half hour, shape and put in fridge overnight.
Approximately a 12 hour proof at about 50F.
Oven at 520F, 10min with some steam and 15 min with no steam.
So tasty, it was perfect!!!
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Beautiful looking bread, Alen. Great scoring. I must say though, I disagree with your method of not scaling any of your ingredients! As a baker we practice patience. Baking variables are all around us, but we attempt to harness the ones that we have the ability to. There is a chemistry beyond the love and awareness of understanding the process. Your breads will always portray your own distinct characteristics of work. Scale up!
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