The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Three Crusty Batards

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GSnyde's picture
GSnyde

Three Crusty Batards

No big experiments or breakthroughs this week.  I had a promise to fulfill: my mother-in-law wanted a loaf of sourdough.  I made a batch of San Francisco Country Sourdough (http://www.thefreshloaf.com/node/25402/sf-country-sourdough-–-my-best-ever…not-sure-why) into three half-kilo batards.  One served nicely last night as a platform for roast turkey sandwiches and tonight for a side dish with white bean soup.  One for M-I-L.  And one for the freezer.

I’m pretty pleased with the shaping: I essentially used a baguette-shaping method but without the extension of the length.  Proofed on a couche.

Good moderately sour tang with whole wheatiness, moist airy crumb and crispy crust.

Glenn

Comments

dabrownman's picture
dabrownman

about those beauties!!!  Really fine batards Glen.  They must have been tasty too.

aytab's picture
aytab

Those are beautiful Glenn, great job.

Elagins's picture
Elagins

will I see you this Sunday in Santa Rosa?

Stan

GSnyde's picture
GSnyde

I appreciate the comments.

Stan, my Sunday schedule is uncertain.  There's a memorial service I should go to that day, and I'm not sure if I can do both.

Glenn

Mebake's picture
Mebake

Sweet batards, Glenn!

SylviaH's picture
SylviaH

Gringe and shape and crumb...not to nick pick..but I think I remember you were having a problem with your bottom crust..still a little on the light side..maybe oven temp. needs to be checked or stone or it's just my eyes?

Sylvia