October 15, 2014 - 8:47am
Vermont Sourdough
Some Vermont Sourdough I baked this weekend. Increased the hydration to 70%. Baked the batard in a gourmet-topf baker that I got this weekend. Got my best ear so far, and a fairly open crumb. The only thing is, I feel like the boule had most of the holes on the upper half, but still a fun bake.
blackhatbaker
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holes in the upper half are do to not degassing enough during pre-shape and shaping 10 minutes later. Other than that it looks terrific! Well done and happy baking