if you want that beautiful leaf/wheat design you have there to pop more, try rice flour. just sprinkle a light dusting on there and smooth it evenly with your hand before scoring. rice flour wont darken and creates a great contrast for scored designs.
WOW your crumb looks amazing for your first batard! And I can tell that's a good wheat stalk too, but I would second the comment about using rice flour to create more of a contrast. The ear looks pretty great too from the angles you've posted. If you want to watch my video about getting a great "ear" I'll link it here. Keep knocking out great batards! https://youtu.be/VQ0hGGHvxhA
Thank you! I actually watched your video prior to making this loaf; it helped a lot! Thank you!! I wanted to ask you, how would you know when your bulk fermentation is done because I think I might of overproofed this loaf a bit as it lost it’s shape after removing it from the banneton
Great looking loaf!
very nice open crumb. so what have you been making before this for 2 months?!
Hello!! Mostly Boules ?
Thank you! It kind of spread out a bit when I removed it from the banneton, so I think I might have overproofed it a bit
if you want that beautiful leaf/wheat design you have there to pop more, try rice flour. just sprinkle a light dusting on there and smooth it evenly with your hand before scoring. rice flour wont darken and creates a great contrast for scored designs.
Yess, for my next loaf, hopefully :) ! I was so scared when it spread out, but thankfully I had good oven spring
WOW your crumb looks amazing for your first batard! And I can tell that's a good wheat stalk too, but I would second the comment about using rice flour to create more of a contrast. The ear looks pretty great too from the angles you've posted. If you want to watch my video about getting a great "ear" I'll link it here. Keep knocking out great batards! https://youtu.be/VQ0hGGHvxhA
-Grant
Thank you! I actually watched your video prior to making this loaf; it helped a lot! Thank you!! I wanted to ask you, how would you know when your bulk fermentation is done because I think I might of overproofed this loaf a bit as it lost it’s shape after removing it from the banneton