The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's batard

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Elagins's picture
Elagins

Today's batard

I was going to make some sourdough baguettes this morning, but discovered that the feeding i gave my starter last night didn't take well (probably too much old starter, not enough nutrient), so i had to improvise with regular ADY (1%) to my usual 85% KA breadflour, 10% WW flour, 5% dark rye blend -- 62% hydrated, 2% salt.  instead of my usual baguettes, i decided to go large with 14oz batards (proofed en couche), and slashed them aggressively using my trusty old straight razor. Baked on a stone (preheat 550, bake 450) with heavy steam at the top of the oven for a total of 23 min -- here's the result.

Stan

Today's batard
Today's batard

La grigne

La grigne 

KansasGirlStuckInMaryland's picture
KansasGirlStuck...

PASS the butter or herbed EVOO.

Looks wonderful.  

Definitely time to freshen up my starter and make some nice twangy bread.

So many recipes, so little time. 

ehanner's picture
ehanner

They turned out very nicely. Are you a lefty?

Eric

Elagins's picture
Elagins

Elagins@sbcglobal.net

 

My wife and two of my kids are lefties

Eli's picture
Eli

And who said sushi was the only edible art!

Mini Oven's picture
Mini Oven

Mini O

bensara91513's picture
bensara91513

Wow!  That's really a beautiful loaf!

Elagins's picture
Elagins

for your kind words.

Stan