Batards and Pain de Provence
Here are the batards I did this morning. They were proofed 15 hours in the refrigerator last night and removed at 8:00 AM. Rise took about 4 hours. Considering they refused to release the couche they turned out really okay. REALLY SOUR, too!
My Pain De Provence- Turned out okay but I should have used more herbs. However, the crust crackled and hissed after taking it out of the oven. Then once it started to cool the crust crackled, little crackles all over as if it had been squished. Any thoughts on this one? What would have caused the crackling? I misted with water before baking and just after slashing. Did I mist too much?
Crumb Sourdough Batard
Pain de Provence