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 Submitted by GSnyde on February 12, 2012 - 8:31pm Three Crusty BatardsNo 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
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What is not to like
about those beauties!!! Really fine batards Glen. They must have been tasty too.
Beautiful
Those are beautiful Glenn, great job.
nice job, Glenn
will I see you this Sunday in Santa Rosa?
Stan
Thanks, all
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
Sweet batards, Glenn!
Sweet batards, Glenn!
Gorgeous top crust, Glenn
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