The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


drogon's picture


I don't normally slash my boules like this, but just for a change:

And it was one of the first to sell on the market today too... Maybe there's something in the shape after all!



hreik's picture

I'd buy it too.  lol



leslieruf's picture

no wonder it sold quickly.


dabrownman's picture

That thing should be illegal:-)  Good thing someone took it home right away!

Maverick's picture

Makes me want to underproof just to get an ear like that. Well done.

drogon's picture

for the comments.

The reason I don't normally slash like that is that there is a bigger deck oven in a unit bakery + cafe about 4 miles from me that does their loaves like that - so mostly trying to avoid any confusion, but sometimes I like to change!

If anyones interested, the mix was a simple white sourdough;  500g flour, 150g starter @ 100%, 290g water, 9g salt. It gives an overall hydration of 62%. Starter made up at 3pm, dough made up at about 8:30pm. (I made a batch of 6 - throw it all in the Hobart for 10 minutes) let it ferment in a tub overnight, then starting at about 5:30am, scale/shape/proof in round banetons and into the Rofco oven at about 7:30am with steam.

Then try to work out the best way to photograph it with the somewhat low autumnal sun...

I'm running a sourdough course on Wednesday - I think I'll set this as their challenge :-)