The recipe makes 2 loaves, follows the time efficient methods of the ABin5 loaves we continue to use and depending on how much bread we need, the 2 loaves can feed us for a week to 10 days or so. The crust is crisp and the crumb is dense enough to hold up to any sandwich with a hearty flavor that satisfies.
Country Style Batard
- 2.75 C Water, very warm
- .25 C Honey
Dissolve the honey and add:
- 2 Tbl Active dry yeast
- 3.5 C Whole wheat flour
- 3 C Bread flour
- 1.5 Tbl Kosher salt
Stir to combine into a "shaggy" dough
Let rise covered at warm room temperature until the dough deflates, about 2 hours
Chill for at least 3 hours or up to 14 days in the refrigerator
Shape the loaf on a floured board and set to rest on a floured baker's peelLet the loaf rest while the oven heats
Preheat the oven and baking stone to 450F
Place the loaf on the hot stone and immediately throw 1 C water on the bottom of the oven and quickly close the oven door
Set the timer for 10 minutes and throw another 1 C water on the bottom of the oven quickly closing the door
Set the timer for 20 more minutes
Remove from oven and let cool on a wire rack