The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pointy batards

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varda's picture
varda

Pointy batards

Learning to make bread is full of milestones - some large, some small.   For the last few months I have been trying to get pointy ends on my batards.    This seemingly modest goal has eluded me.   No matter what they looked like after shaping, by the end of proofing it was back to rounded ends.   Gradually though, I've been adjusting my shaping, and today - drumroll please - pointy ends!    This is solely an aesthetic pursuit, with no impact whatsoever on the taste of the bread except, I suppose,  for the end pieces themselves which have a nice crunch to them.   

The bread itself (apart from the ends) is a 23% medium rye sourdough, 65% hydration, baked in my WFO.    I changed my process today by placing a pan with water and a soaked towel into the oven just before loading the loaves.  

It made a tasty afternoon snack with just the smallest possible pat of butter. 

Comments

Janetcook's picture
Janetcook

Varda,

If I had a drum, it would be rolling.  I don't so you will have to settle for a smile that appeared on my face as I read through your post. :-}

Flavor comment:  I grew up in San Francisco.  I considered Larraburu's  2' long sourdough batards a delicacy.  (I left the sea food to others who have a more refined taste *-)  My favorite part of the loaf was the crusty golden crust and no where was that crust better than on the pointed ends of those loaves.  Pure crunch with nothing interfering with that delightful texture.  I have terrific memories of biting into a fresh loaf and feeling that crackle followed by the sour flavor that slowly crept onto my taste buds.  

So. pointy ends do have a 'following' and yours look very tasty indeed :-)

So glad your efforts have come to fruition!

Take Care,

Janet 

varda's picture
varda

Those Larraburu batards sound great.     My visits to San Francisco are now long ago - much longer than my interest in bread - that's starting to seem like a mistake.      Thanks so much for your comments and encouragement.  -Varda

 

isand66's picture
isand66

I think you could use your pointy loaves as a weapon in case someone tried to steal them when you were eating them!

It is always nice to reach a goal and you certainly did.

Nice baking.

Regards,
Ian

varda's picture
varda

Ian,   Next time I'll make them longer,  just in case.    Thanks so much for your comments.  -Varda

dabrownman's picture
dabrownman

They are beauties.  I'm going the other way.  I saw a guy on a video making batards that came to a point near the end but the end had 1" round knobs on them like the pulls on a dresser drawer.  It looked like those knobs were his signature, they were perfectly the same and cool as all get out.  But, those crusty points of yours are tantalizing.

Just love the color of the crust and crumb of your batards too. Very nice baking.

varda's picture
varda

DA,   Sounds cool.   So many shapes, so little time.   Thanks for your comments.  -Varda

dabrownman's picture
dabrownman

about proper batard shaping and, seeing so many non pointy ones, the vast majority by far, I purposefully made mine non pointy thinking I was doing it right.  But, I do like those drawer knobby ones :-)

varda's picture
varda

Here is the David Snyder post that got me thinking about pointy batards and interestingly re Janet's comments David was making Larraburu style sourdough.

http://www.thefreshloaf.com/node/26661/larraburu-two-variations-classic-san-francisco-sourdough

dabrownman's picture
dabrownman

Is there nothing David hasn't mastered?  He's pretty awe inspiring but, you're are way more pretty (no offence David)  and your points are just as awesome :-) 

breadsong's picture
breadsong

Hi Varda,
The graceful, curved shape of these loaves (and the bloom), complement so beautifully the leaf pattern in your tablecloth.
The batards look so nicely 'finished' with their pointed ends - well done on achieving your shaping goal!

@dabrownman, I saw these baguettes recently in the forum (the baguettes were so gorgeous, and have rounded ends, almost like drumsticks!):
http://www.thefreshloaf.com/node/29438/difference-between-retarding-during-bulk-fermantation-vs-during-final-proofing-after-shap#comment-223210

Varda, your bread looks so crusty and flavorful, and it has a lovely crumb, as always!
:^) breadsong

 

varda's picture
varda

Breadsong,   I think I saw some of David Snyder's pointy loaves months ago and thought that would be nice.    But it turns out my shaping style was incompatible with pointy ends, which took me a while to figure out.   The conformal properties of bread dough are quite different than clay and you can't get from all points A to all points B.    I guess that's  geeky way to think about it but so it goes.    Thanks so much for your nice comments.   And great link to the knobby baguettes.  -Varda  

Wild-Yeast's picture
Wild-Yeast

Bless its pointy little ends...,

Nice accomplishment Varda.  Once you're enticed into experimenting around the possibilities are endless...,

Wild-Yeast

varda's picture
varda

... the possibilities are endless...

Yes, so strange that is the case for only three basic ingredients.    But a lot of this is discovering what is already quite well known for other people, and could probably be mastered in a good apprenticeship.   But it's great to have TFL to demonstrate such variation in what can be done, if only you can figure out how.   Thanks for your encouragement.  -Varda

Mebake's picture
Mebake

Lovely WFO batards, Varda!

Yum, don't tempt me now, i'am fasting, and there is a boule and a batard that i didn't get a chance to cut into, waiting in my kitchen!

 

varda's picture
varda

you will enjoy your bread even more than usual after the fast.   Thanks so much for your comments.   Ramadan mubarak.   (I looked it up.   Hope that's correct.)   -Varda

Mebake's picture
Mebake

Thanks, Varda. Yes, that is how i'd say it. :D

mamatkamal's picture
mamatkamal

Those bâtards with the crisped and pointed ends are pretty amazing Varda!

Cheers

Mamat

varda's picture
varda

You are very nice.  -Varda

wassisname's picture
wassisname

Great looking pointy ends, Varda!  And that WFO crust gets me every time.  I’ve never had any luck shaping pointed batards but you have inspired me to start trying again, thanks!

Marcus

varda's picture
varda

I pat out into rectangle, short side parallel to counter edge, then roll forward, tuck back.    The change that allowed me to get the points, was I stopped tucking in the sides with my pinkies as I was rolling.   Then when you roll the points there is less material at the ends to puff back out during proofing.     That's probably clear as mud.    Thanks for your comments, and hope to see some pointy loaves from you.  -Varda