Ancient Grain Batard

Working Method

Complexity level:

Open your damper the last 10 minutes of baking.

O-tentic Poolish	Mix 20g of O-tentic with 1000g of flour and 1L of water. Leave 15h in a covered container @ 5deg C.
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	1000 g
Make-Up	Long and roll in 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
Baking Time	220°C and steam for 5 seconds. Bake for 5 minutes then drop oven temperature at 220°C and bake for 1 hour minimum.