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submitted 9 months ago by [email protected] to c/[email protected]

I'll say, I prefer the flavor of the Tartine country loaf, but this recipe gets great oven spring every time, I love it.

One thing I've never quite figured out, though, is how to easily and reliably shape batards. Like, I get it done, but it feels like I do it slightly differently every time

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[-] [email protected] 2 points 9 months ago

Would love to see the crumb. Great job!

[-] [email protected] 4 points 9 months ago

It's been a minute since I used my Dutch oven, it scorched the bottom a bit, but it's good overall

[-] [email protected] 1 points 9 months ago
this post was submitted on 21 Oct 2024
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Sourdough baking

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Sourdough baking

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