Saturday, November 12, 2011
More sourdough: bâtard
There are probably too many bread photos up here now, but since I baked this loaf it might as well settle down here with all the others. Besides, gotta have some French bread if I'm studying French cooking techniques.
This is a lean dough - flour, water, salt, sourdough starter. Knead well, and don't add too much water. This is supposed to be a stiff dough, so tacky to the touch is good enough. Primary fermentation overnight in the refrigerator, then a warm-up on the bench, then shaped into balls and benched, then formed, proofed in a warm oven and baked.
This bread is better warm, eaten not too long after baking. It could be the weather, too - it's been a bit humid lately.