The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Three Crusty Batards

GSnyde's picture

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 (–-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.



dabrownman's picture

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

aytab's picture

Those are beautiful Glenn, great job.

Elagins's picture

will I see you this Sunday in Santa Rosa?


GSnyde's picture

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.


Mebake's picture

Sweet batards, Glenn!

SylviaH's picture

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?