Three Crusty Batards

Profile picture for user GSnyde

No big experiments or breakthroughs this week.  I had a promise to fulfill: my mother-in-law wanted a loaf of sourdough.  I made a batch of San Francisco Country Sourdough (http://www.thefreshloaf.com/node/25402/sf-country-sourdough-–-my-best-ever…not-sure-why) into three half-kilo batards.  One served nicely last night as a platform for roast turkey sandwiches and tonight for a side dish with white bean soup.  One for M-I-L.  And one for the freezer.

I’m pretty pleased with the shaping: I essentially used a baguette-shaping method but without the extension of the length.  Proofed on a couche.

Good moderately sour tang with whole wheatiness, moist airy crumb and crispy crust.

Glenn

about those beauties!!!  Really fine batards Glen.  They must have been tasty too.

Those are beautiful Glenn, great job.

I appreciate the comments.

Stan, my Sunday schedule is uncertain.  There's a memorial service I should go to that day, and I'm not sure if I can do both.

Glenn

Gringe and shape and crumb...not to nick pick..but I think I remember you were having a problem with your bottom crust..still a little on the light side..maybe oven temp. needs to be checked or stone or it's just my eyes?

Sylvia