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Home > Shaping.... batard vs boule

April 18, 2021 - 9:39am
Ang's picture
Ang

Shaping.... batard vs boule

These were from the same batch with very different results.  The batard got a nice ear with good oven spring.  However, the interior was very weak and collapsed when sliced.  

The boule also had a nice oven spring, but interior was very dense.

5 hours bulk ferment, with temperature evenly throughout  process at 79 degrees.

Very active starter that tripled within 3 hours.

Start autolyse when I feed my starter.  Three hours approximately

73% Hydration

I use King Arthur Flour

Any advice would be appreciated!  :)

 

 

 

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Source URL: https://www.thefreshloaf.com/node/68010/shaping-batard-vs-boule

Links
[1] https://www.thefreshloaf.com/file/0915051jpg-0
[2] https://www.thefreshloaf.com/file/091429jpg-0
[3] https://www.thefreshloaf.com/file/0914202jpg-1