The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

My first batard

justkeepswimming's picture

My first batard

Catching up after a few days offline, last one for today, lol.

I made this one a few days ago, using Abe's VSSD process and following the same recipe/process as last time. Our kitchen was a few degrees warmer, and the dough rose overnight on the counter to 3x size - much better than the last attempt. 


Abe's picture
Abe (not verified)

Now you're talking. Tripled overnight, an excellent crumb, good shaping and the beginnings of an ear. Much improved from the first time and I'm getting the flavour is better too. Keep at it now you're familiar with the whole process and getting better results. 

Bon Appetit. 

Benito's picture

Very nice loaf, great job, well done you!