Galician Flour Batard

Ingredients

• 290 g. Lukewarm water.

• 80 g. Active rye sourdough.

• 45 g. Rye flour.

• 375 g. Galician flour.

• 8 g. Salt.

Steps to follow

• Mix the flours with the water until there is no dry flour left.

• Let stand 2 hours.

• Add the sourdough.

• Let stand 40 minutes.

• Add salt.

• Let stand 40 minutes.

• Do 4 sets of folds every 40 minutes for 2 hours.

• Shape the bread and let it prove for 16 more hours (or overnight) in a banneton or a floured container.

• In addition, it is necessary to cover the bread with a floured cloth and then cover the banneton with a shower cap.

• Preheat oven to 250 degrees Celsius with a Dutch Oven inside.

• Place the bread on baking paper and score the batard with the pattern you like.

• Bake for 20 minutes with the lid on and 10 minutes with the lid off.

• Let cool on a rack for 1 hour.

Batard do país

Ingredientes

• 290 g. Auga tépeda.
• 80 g. lévedo natural de centeo.
• 45 g. Fariña de centeo.
• 375 g.  Fariña do país.
• 8 g. Sal.

Pasos a seguir

• Mesturar as fariñas coa auga até que non quede fariña seca.
• Deixar repousar 2 horas.
• Engadir o lévedo natural.
• Deixar repousar 40 minutos.
• Engadir o sal.
• Deixar repousar 40 minutos.
• Facer 4 series de pregados cada 40 minutos durante 2 horas.
• Dar forma ao pan e deixar repousar 16 horas (ou unha noite) nun banneton ou recipiente enfariñado.
• Alén diso, é preciso cubrir o pan cun pano enfariñado e despois cubrir o banneton cun gorro de ducha.
• Quentar o forno a 250 graos centígrados cun Dutch Oven no interior. 
• Colocar o pan sobre papel de forno e greñar co patrón desexado.
• Enfornar durante 20 minutos coa tapa posta e 10 a maiores sen tapa.
• Deixar arrefriar nunha grella durante 1 hora.