April 15, 2008 - 10:20am
Today's batard
I was going to make some sourdough baguettes this morning, but discovered that the feeding i gave my starter last night didn't take well (probably too much old starter, not enough nutrient), so i had to improvise with regular ADY (1%) to my usual 85% KA breadflour, 10% WW flour, 5% dark rye blend -- 62% hydrated, 2% salt. instead of my usual baguettes, i decided to go large with 14oz batards (proofed en couche), and slashed them aggressively using my trusty old straight razor. Baked on a stone (preheat 550, bake 450) with heavy steam at the top of the oven for a total of 23 min -- here's the result.
Stan
Today's batard
La grigne
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PASS the butter or herbed EVOO.
Looks wonderful.
Definitely time to freshen up my starter and make some nice twangy bread.
So many recipes, so little time.
They turned out very nicely. Are you a lefty?
Eric
Elagins@sbcglobal.net
My wife and two of my kids are lefties
And who said sushi was the only edible art!
Mini O
for your kind words.
Stan