A few months back, I posted asking for advice on how to get a proper bâtard shape. I can finally say that I have learned to do so consistently, while also getting better at developing blisters on the crust.
Haha! I will try that next time. My lovely girlfriend Caroline has also remarked on this issue. I’ll give it a try. These were actually Thanksgiving loaves. In the chaos, I cut the loaves up and served to family before obtaining a strong crumb shot.
Don’t worry Mark, if you keep at it and don’t give up, you’ll get there. I had no end of frustrations happening to me when I first started less than three years ago and I got it eventually. Keep working on your starter, without a strong starter, nothing else you do later on will seem to work.
Scroll shaping and looking good! Got a crumb shot?
when bread resembles body parts? 😉
https://www.yelp.com/biz_photos/la-ptite-cochonne-grandes-bergeronnes
Nicely done Frank. To avoid the butts as Mini noticed, you can pinch the ends closed prior to placing the dough in the bannetons.
Benny
Haha! I will try that next time. My lovely girlfriend Caroline has also remarked on this issue. I’ll give it a try. These were actually Thanksgiving loaves. In the chaos, I cut the loaves up and served to family before obtaining a strong crumb shot.
Frank
Looks great. I hope to one day get there!
Don’t worry Mark, if you keep at it and don’t give up, you’ll get there. I had no end of frustrations happening to me when I first started less than three years ago and I got it eventually. Keep working on your starter, without a strong starter, nothing else you do later on will seem to work.
Benny