Purple Wheat Sourdough Batard

Working Method

Complexity level:

Open your damper the last 10 minutes of baking.

Mixing Time	10 minutes slow, then 5 minutes fast. Save 10% of water for second speed.
Dough Temperature	25-26°C
Bulk Fermentation	45 minutes
Scale	550g
Pre shape	Leave for 15 min on the bench in round shape, covered.
Make-Up	Make into a batard shape and roll one side in water and then white linseed seeds. Place on well floured couche, be sure not to overcrowd the trays.
Final Fermentation	60 minutes at 28°C, 80% R.H. or overnight at 4°C fro 12 hours covered.
Decoration	Dust with rye flour and use a blade to score one score through the middle.
Baking Time	220°C and steam for 5 seconds. Bake for 5 minutes then drop oven temperature at 220°C and bake for 30 minutes minimum.