Forgot the salt..

I guess it happens once in a blue moon... forgot something cos you didnt gather all the components together. The only thing that saved these batards were the sundried tomatoes that were added in and the little shower of salt that went on top as an afterthought. They were bulk fermented and proofed cold more by necessity than by design so could have helped slow down the yeast activity. Certainly the appearance is distinctly duller than normal,  lacking the sheen that comes i think from a certain degree of caramelization.. That was SD with sweet raisins sundried tomatoes and thyme..