I am much more comfortable shaping round loaves of bread, but want to get better in the batard shaping - I got an oval banetton on ebay and today made my first "experiment" with it.
two brothers, side by side - one recipe of the Vermont Sourdough with Whole Wheat (Hamelman), divided roughly as 60% (round loaf) and 40% (oval)
you improved to professional shaping right quick. Very nice breads. Don't tell anyone but the ears on your batard are showing.
oh, shame! I promise to be a lot more discreet next time... ;-)
The crust looks perfect, wish I had a slice.
Gerhard
A compliment from you makes me have a smile plastered on my face, and it will last for a few days! ;-)
4 words "Wow, those are gorgeous"
Thank you!
We gave the round one to a friend and he said he and his wife had it for dinner with a bottle of wine - now, that's an interesting concept, don't you think? ;-)
Just outstanding appearance of both the boule and the bâtard!
It appears that, whatever you needed to do to "get better in the bâtard shaping," got done.
David
Beautiful looking breads Sally. Have to agree with David: whatever you are doing, you are doing it right. Nice baking.
Syd
Gorgeous loaves, Sally :)