April 15, 2008 - 10:20am
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
La grigne