February 12, 2021 - 4:23pm
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.
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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.
Very nice loaf, great job, well done you!
Benny