French Batard

Looks beautiful...I love the color....

Beautiful loaf!  And Gorgeous grigne!  Would we please see a crumb shot?  And what is your total dough hydration?  When you said "...poolish at 125% of the overall dough weight" - do you mean the poolish is 125% hydration? 

Thank you for sharing with us your beautiful bake.

That's a perfect French Bread. Crumb shot, crumb shot! I would like to know more about your process and formula.

Giovanni

Beautiful loaf. I make a very similar loaf in my bakery on Vancouver Island. Mine looks very similar, but I use a poolish and a sourdough starter. I mix the flour, poolish, starter and a little water. I let it autolyse for 20min, then I toss in salt and a bit of enzymes and mix on slow of 6 or seven min. Then I scale it, pre-shape it, degas a little, shape and let it rise overnight (sometimes, but it is very good either way). I bake it in a Wachtel deck oven @ 440. I also use this dough for baguettes, ciabatta (scale and double hydrate), foccacia(scale and add a little olive oil, Italian seasoning and parmesan. Sometimes I toss in some bran and toasted wheat germ and make whole wheat baguettes and batard. It is the greatest, simplest and most economical of doughs. I try to be more conscious these days about the flour on the surface of the dough post-bake. Prof. Raymond Calvel despised the trend of heavy dusting and I am inclined to agree with him. Cheers.

Gorgeous looking loaf !

Hi there Crunchy---love the pictures of your beautiful bread,......did I miss reading the recipe somewhere?  I would love to make an attempt. 

Thanks so much---grace

It looks so gooooooood. Would you share us your recipe?

Laddavan.

Good job in slashing the top!  Beautiful loaf.  Love to hear any tricks and tips.  Thanks for the photos.

Michelle

Looks beautiful.

I'm confused by "It is made with a cold overnight poolish at 125% of the overall dough weight"

Would you mind sharing the complete formula?

Thanks,

Richard

That's a gorgeous loaf, both crust and crumb!  As per other comments, could you explain what you mean by a "cold" poolish and also if it really constitued 125 percent of total dough weight?

Great job!

Larry

crunchybaguette
The pics are great so the bread looks amazzinly good. Now, just one problem,could you supply a sample so I could sink my theeth into that crust and then, judge...LOL

Serious, very good job,well baked, nicely scored,

Claude

Montreal, Quebec

Wow, how do you get the breat to split so wide??  Mine never gets like that!

Nick