First time was doing 2 breads at the same time and was surprised by the difference in the crumb. The dough got divided during preshaping and one was shaped for the boule banneton, the other for batard – did the shaping affect the crumb that much?
I'm still experimenting and trying out different combinations of flour and hydration. This recipe worked last time so wanted to check it again:
* 1kg bread flour, 13.1% protein.
* 70% Hydration
* 20% Inoculation
* 2% Salt
Very close to Foodgeeks recipe (link)
by datem1ke
3 Comments
Were they baked together or was one left out a little longer while the other was in the oven?
I think it’s this: because of the shape difference, the boule’s middle is thicker and thus it takes longer for the core to reach the ‘right’ temperature. Sounds feasible?
Looks like you’re better at shaping a batard than a boule. The batard had more tension. Both look good though.