A couple of bakes from “ Modernist Bread”. From the workbook on page 38, The Van Over Method for Lean Bread, intended mostly for baguettes but there are suggestions for a batard and a boule.
The batard was half of the recipe, the boule was 500 g rather than 605g.
These are made in the food processor, I did a little hand kneading to achieve a window pane. My Cuisinart struggled with the 500g. amount as I rested it at the 30 second mix with intentions of resting 5 minutes and running for the additional 45seconds. It wouldn’t run properly so I split the dough in half and then proceeded.
Both breads were baked in a Granite Ware, the batard in a hot oven on a stone , the boule in a cold oven on a stone.
This is a simple lean dough that is at its best on day one. To the boule I added 1T ~ rye flour and a very well olive oiled container in an effort to increase the shelf life. I have Van Over’s bread book but haven’t baked from it in a very long time as I have pretty muched switched to sourdough. This bread can be made in about five hours and I found it very enjoyable.
