Great oven spring on this large batard. I really revved up my starter this time and got great oven spring. Anxious to check the crumb tomorrow!
Nice spring and good sturdy crust. The crumb will be nice and light.
That’s one handsome batard Glenn. Great oven spring and bloom with a strong ear, great crust with nice blisters. Well done, I can’t wait to see the open crumb.
Not perfect, but ok
If I can offer an observation based on what I think I see in the photos Glenn. The bottom crust in the sliced shot looks rather pale and on the outside photos I believe I see that same paleness as the crust curves around to the bottom. This is associated with more crumb density at the bottom of your loaf than should be there. This leads me to wonder if you’re getting enough heat into the bottom of your dough to bake it well and to give it that initial over spring that we bakers want.
What is your oven set up? What do you bake in or on? How low in your oven are you baking?
i usually use a lodge dutch oven with the lid that can function as a frying pan. This loaf was too large to fit so I did it on a baking stone covered with a turkey roaster. I baked at 450 and the oven was preheated. I could have maybe preheated a little hotter and longer. This is a bit of an exception, I only made a large loaf like this so I could use up all the preferment I had.