I’m not sure why my text didn’t show in my post. I’ve been making sourdough bread for about a year now. I recently bought a Challenger bread pan and have started making batards. I think my shaping technique is still not great and that is probably why I don’t get nice shoulders on my bread and a better oven spring. I use the Tartine method with some adjustments. I usually use 25-30% of rye flour and 75% hydration. I bulk ferment in the oven with the light on for about 3.5 hours and then in room temperature for an additional 30 mins, which makes shaping easier for me. I’m curious to hear your thoughts on my latest bake.
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I’m not sure why my text didn’t show in my post. I’ve been making sourdough bread for about a year now. I recently bought a Challenger bread pan and have started making batards. I think my shaping technique is still not great and that is probably why I don’t get nice shoulders on my bread and a better oven spring. I use the Tartine method with some adjustments. I usually use 25-30% of rye flour and 75% hydration. I bulk ferment in the oven with the light on for about 3.5 hours and then in room temperature for an additional 30 mins, which makes shaping easier for me. I’m curious to hear your thoughts on my latest bake.
Crumb looks airy and delish 🤩
Killing it!