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.