Batard Point a Callier

July 27, 2010 - 4:25am

Mebake

Batard Point a Callier

This is a high extraction Batard from hamelman's "Miche point a callier"

I did not sift the wholewheat flour, i just mixed 90% wholewheat with 10% all purpose.

I deviated somewhat from BREAD. i folded in the bowl for 20 strokes for 4 times at 1/2 hour intervals.

Under sunlight

Taste: Well, since i haven't used a high extraction flour, nor artisan T90 or T85 flours, i would not really call this Point a calier, but nevertheless, it tasted like a superior quality 90% wholewheat loaf at 82% hydration. It has a subtle , yet well defined acidic tang, with creamy roasted-nut-like aftertaste. The crumb was soft, moist and firm enough to accomodate all kinds of spreads. I love it, and i will surely stick to the stiff levain with such a high hydration doughs.

ehanner

July 27, 2010 - 5:23am

Well Done!

I'd say your folding deviation was very effective. The crumb is perfect!

Great job.

Eric

Mebake

July 27, 2010 - 5:38am

Thanks Eric. I only need to

Thanks Eric. I only need to unlock the secret behind ShiaoPing's open crumb in her Point a callier.

arlo

July 27, 2010 - 9:26am

I baked the same loaf, but

I baked the same loaf, but scaled down by half to make one large boule yesterday. I differed as well using 85% whole wheat to bread flour. No sifting. Your loaf achieved a much nicer crumb than mine did needless to say. Your loaf looks great!

If you do get a chance, use high extraction flour, I have baked this same loaf using locally milled high extraction and loved the ending results. A bit less tangy that using the whole wheat percentages we have used, but a more tender crumb I feel. It's quite nice.

Regardless though, your loaf looks tasty!