Yield: 2 batards
350 calories per batard
Active time: 20 minutes
Total time: 15½ hours
1⅝ cups lukewarm water (equivalent to 1¼ cup + 2 tablespoons)
1/4 teaspoon yeast
1 tablespoon agave nectar
3 cups high gluten flour
1¾ teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried mint
Oat bran, for dusting
The day before: Making the dough
1. Mix the lukewarm water, yeast, and a pinch of sugar. Let stand for 10 minutes and then add the agave nectar to the yeast mixture.
2. Combine and stir the flour, salt, rosemary, mint, and salt in a large bowl. Slowly add the yeast mixture, stirring with a plastic spoon until a soft, loose dough forms.
3. Roll the dough out onto a hard surface and knead by hand a few turns to ensure all the ingredients are incorporated. Form a ball. The dough will be sticky.
4. Place the dough in a large, lightly oiled bowl. Cover with plastic wrap and a towel, and let rest at room temperature for at least 12 hours.
The day of: Shaping and baking the bread
The dough will be bubbly, puffy, and dotted with bubbles. And, smell minty delish!
5. Turn the dough out onto a surface lightly covered with oat bran (or flour). Sprinkle the dough with additional oat bran and fold the dough over onto itself once or twice. Cover with plastic wrap and let the dough rest for 15 minutes.
6. Cut the dough in two and shape into two batards, sprinkling with additional oat bran as necessary. The dough is very sticky.
7. Place the batards on a parchment or silpat lined baking sheet, cover with lightly oiled plastic wrap and a towel, and let rise until the dough has doubled in size, about 2 hours.
8. Preheat the oven to 425 degrees.
9. Brush the loaves with egg wash, topping, and score.
10. Arrange water bath (see step 9 of “carbs, glorious carbs!” for more information on water baths) and bake for 30 minutes, or until golden brown. The batards should sound hollow when tapped.
Original recipe found here.