Batch 3 : And then I cut one..and then another and I couldn’t believe the crumb. These next ones are so ugly outside but wowser. Very pleased with flavor, incredibly tender and the YW really makes them flavorful , no sour in sight. Crisp crisp even after sitting at room temperature. Will be several weeks till all are eaten by just 2 of us. Will pass some along to son and his family as well. 
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Doesn’t get any better than that 😀.
Great job.
Best,
Ian
I cut all 6 length wise and everyone was like that. From the outside you’d never guess lol. They were still very crisp 2 hrs after cooling. I froze them . We put the two frozen cut lengths in the countertop oven on 350° for 10 min . They taste just like fresh from the oven.
Won’t have anymore bakes for a while😳😂. c
Nice sticks Caroline. I may have misjudged your cover but the contents are outstanding. Clever use of YW for allowing you to really bring out the taste of the wheat. I may have to order another bag of the T65 for the upcoming soup and baguette season.
D
Thank you !
I had used 80 g of YW levain at 100% hydration but this batch I increased to 110g and also subbed in 100g of the Apple YW with the water. It kicked it over the goal posts. Now to get the total hydration down as it was really too wet to shape nice baguettes. It would have made fabulous pizza or focaccia dough or ciabatta.
I want to see what you do. Hurry and order 😊🙏
These are outstanding Caroline!!!! Big win with the crumb, beautifully open and it sounds like the flavour is perfection.
Benny
I have everything written out so hopefully duplication will happen.
Only real problem is we are eating 1 loaf a day!!!
Of course that’s only about 100g each . 😳