Basket of Batards

Project Description

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

What you will need

  • Poolish method

Q&A with Mslee

PamelaTakeshige asked:
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.
Mslee answered:
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?
PamelaTakeshige asked:
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
Mslee answered:
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 .