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