Saturday, March 26, 2011

Batard Bread

YIELD: 12 loaves

For Poolish:
      8                                  cups     Warm Water
      8                                  cups     Hi Gluten Flour
      2                                  Tbs      Yeast
For Dough
      All                                     Poolish
      8    cups                             Warm water
      4    Tbs                              Yeast
      1    cup                              honey
      1    cup                              Olive oil
      4    cup                              Semolina
      24  cup                              Flour(approx)
      4    Tbs                              Salt

1.   One day before mix poolish ingredients, cover and let sit out overnight.
2.   Next day, mix poolish, oil, honey, yeast,  and water in mixer with hook.
3.   Add semolina and mix, add flour 4 cups at a time, mixing well after each addition.
4.   After 16 cups of flour have been incorporated, sprinkle with salt and let rest for 10 mins.
5.   Mix in remaining flour as needed.
6.   Knead on floured board, place on greased pan covered with plastic.

7.   Knock down once, let rise again, knock down again then form into 12 loaves.
8.   You can retard these loaves over night in the cooler or proof and bake immediately

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