The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Batards: work on uniform crumb

Rajan Shankara's picture
Rajan Shankara

Batards: work on uniform crumb

Another batch. Working on the uniform crumb from better folding work. The oven spring was stunted abit due to one of the loaves slipping too far into another loaf, spending the minute trying to get it off the other loaf lost me about 100F in air temp, oh well. These were annihilated that evening. I feel more and more consistent with my work flow, fire starting and all that.

 

 

 

possible my favorite of the 4. Each one a little different, strange folding for some reason, in a hurry maybe 

 

I think this one comes in second. Tall enough for sandwiches. 

 

And the crumb shot for Mini :)

I went ahead and worked on getting those larger bubbles out before proofing, had to really slap some of them so they would pop and get out of the way for shaping. 

dabrownman's picture
dabrownman

can expect out of a 100% WW bread, but that doesn't mean it can't get better :-).  Perfect for sandwiches.  Well done and Happy baking 

Rajan Shankara's picture
Rajan Shankara

for the comment. 

Mini Oven's picture
Mini Oven

Pops up often from SFBI  San Francisco Baking Institute. (Thanks Thanshin) You can also use just a wet scraper.  Try both and pick the one you like.

Funny how similar threads will overlap so it pays to look around at other current threads when discussing a problem...  

https://www.youtube.com/watch?v=vEG1BjWroT0

Excellent crumb shot!  Thank you.  :)   Ooo, great crumb colour and even crumb with a light swirl.  

With the rolling motion of the dough, those big bubbles do get pressed out (no violence needed.)  Go get your bench scraper when viewing the video and grab a small damp towel to practice on.  I have to do the mirrored version as I'm right handed, and stand on the opposite side of the table.  I also use a plastic scraper to not scratch my counter tops.

Rajan Shankara's picture
Rajan Shankara

Cool video. I like that style of folding, its similar to Vincent Talleu's. Ive been using the Northwest Sourdough method of making a fold in at the ends on both sides, then finishing with one fold over the whole thing, but i notice not much tension is made with that method. The method in the video you sent looks a little easier with more tension developed. Will have to try that style. I also have a plastic scraper.