December 26, 2014 - 10:36pm
WOW!!
Today I used my rye starter (converted from white mother) and decided to make a batard. Decided to slightly underproof, added extra steam a la dabrownman (pyrex with rolled cloth steaming) in addition to my normal steam pan. I watched in amazement as it cooked! the steam obviously made the rise much better!!! I have NEVER made a batard this good. I am over the moon! and very happy with the crumb.
The half of the bake was same recipe (vermont sourdough with whole wheat -Hamelman) using my white mother starter. It was slightly slower to proof, baked as the batard and think I have oven spring (at last) as well as more height to the boule. haven't cut the boule as it has gone in the freezer.