October 12, 2013 - 10:21am
Free-style baking
Lately, I have not been following any recipes, but instead, just winging it with my loaves. Today I had some whole wheat/rye blend left over, so I decided to make a few loaves. I finally got the proofing time right, so that the ear opened up just enough.
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I really like the looks of this batard. This is my next shape to focus on. The ear is nice and the crust looks perfectly crunchable. I like how it opened up. The crumb is nice And the loaf looks hearty.
warm Regards,
Casey