Mslee on

Basket of Batards

+ Add a Project
Small magnify icon
Photo Details:

Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
Yummy Dinner Rolls
View all class projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
Mslee on

Share a little about the ingredients and techniques used to create this dish/item. Poolish method

Mslee on

What are you most proud of? Being able to control the timing of 5 batches. In order to fit Poolish in refrigerator, I needed to put half of the batches in plastic bags overnight. Very easy to get out of bags. I did spray plastic bag with oil

Mslee on

What advice would you give someone starting this project? Warm some of the poolish in room temp water to hasten starting the process. 5 batches is a challenge to get done and still have a life.

Mslee on

I have a question about timing and your oven temperature. How long did you cook each batch for and at what temperature? You were able to get a very nice color on your Batards!! I cooked mine at 240C, all my oven could do, for 32 minutes plus an additional two minutes. But mine were still very light in color.

11/09/2012 Flag

Between batches I let oven reheat back to 500F. Turn down to 450F when put in oven. Bake 10 min, turn and bake another 10 min. I think Poolish makes lighter loaves. Do you?

11/09/2012 Flag

I haven't gotten to Poolish yet Actually I want to keep some of the dough back because there's just two of us and we can't eat that much bread So maybe I can use this dough that I keep back to make the next batch

11/09/2012 Flag

I froze a small loaf of sandwich bread recently; thawed it in refrigerator. Came out very well. I think I like the "old dough" loaf better than the Poolish. We too are only two .

11/10/2012 Flag

You might have an issue with your oven thermostat. You can get buy an oven thermometer and use that to test. I did my batards at 230 for a little over 20 minutes and the colour was similar to what I see in the photo.

07/13/2014 Flag