One Dough, Ten Breads: Making Great Bread by Hand by Black Sarah

Author:Black, Sarah [Black, Sarah]
Language: eng
Format: epub, azw3
Publisher: Houghton Mifflin Harcourt
Published: 2016-02-02T05:00:00+00:00

BAKE Open the oven door, and, working quickly, slide the baking sheet with the batards onto the middle rack, and pour the hot water into the empty pan below to create steam before quickly closing the oven door. After 1 minute, open the oven door, spritz around the dough pieces, then close the door.

The batards should bake in 30 to 35 minutes.

COOL Let the batards cool completely on a wire rack. After the bread has cooled, use a sharp knife to cut through the center horizontally, and take a look at the interior.

Note that the structure of the dough is denser than your previous whole wheat bread (page 87); the soaker will have improved the moisture content and added a lively texture. Most important, the flavor will be unique to these flours and grains. It may take 24 hours of staling, which is the moisture releasing and the bread settling as it cools, before the flavors of this bread make themselves known in a rich, robust, and deeply satisfying way.

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