Recipe 277 water, 80 starter, 370 bf, 30 ww, 9 salt. Mix til dry bits absorbed in my KA. Rest 60. Mix in KA til windowpane about 8 min. Rest 60. Rubaud 5 min. Rest 45. GENTLE Coil fold, rest 30. Coil fold then bulk ferment til about 60% risen. Gentle preshape rest 30. Shape and into banneton. Sometime I cold proof sometimes I same day bake. 475 DO 20 min, drop temp to 440, 10 min lid off.
I can’t concentrate with the fuzzy top. I think I’m sweating just looking at you, OP lol. Also, dough looks awesome!
Haven
Thank you for this!
Mr_Truthteller
Stitch method.
Fragrant_Butthole
I always tuck my ends but now I’m wondering if I dint have to? What do yours look like when the loaf is cooked, still a swirl?
Maleficent_Mud_8506
Could watch this all day
geauxbleu
How do the ends look when you don’t pinch them shut?
Financial_Fix_4606
The hands of a woman I trust
murdza
Nice. I do the same with one minor difference. I tuck in the ends on the “short ends”.
Modifiedmama37
Thank you for posting this! I’m going to try it out!
No-Reason808
Like a pro. Nice job. You should post this is in r/oddlysatisfying because it is.
chezterr
My batard shaping sucks….. I definitely need to work on it.
Yours looks great!
Artistic_Split_8471
I really appreciate these videos, but they’re also frustrating. Whenever I shape my bread, it never looks like I’m rolling up a towel, like it does here. It’s pretty unwieldy.
Exquisitely_Pathetic
Bread porn.
nicketeen
How do you get your bread to look so pillowy?
noahbrooksofficial
I am so much rougher with my dough. I could learn a thing or two from your dainty little tappity taps.
25 Comments
Wow that was very satisfying. Well done!
Recipe 277 water, 80 starter, 370 bf, 30 ww, 9 salt. Mix til dry bits absorbed in my KA. Rest 60. Mix in KA til windowpane about 8 min. Rest 60. Rubaud 5 min. Rest 45. GENTLE Coil fold, rest 30. Coil fold then bulk ferment til about 60% risen. Gentle preshape rest 30. Shape and into banneton. Sometime I cold proof sometimes I same day bake. 475 DO 20 min, drop temp to 440, 10 min lid off.
At first glance, I thought it said bastard.
Who you calling a Batard?!!
It is like swaddling a baby.
https://preview.redd.it/cdo2mx5sgxlg1.jpeg?width=4032&format=pjpg&auto=webp&s=83024d1bf4acc8a0f48708519de4fe2f0d81500b
Crumb shot.
I can’t concentrate with the fuzzy top. I think I’m sweating just looking at you, OP lol. Also, dough looks awesome!
Thank you for this!
Stitch method.
I always tuck my ends but now I’m wondering if I dint have to? What do yours look like when the loaf is cooked, still a swirl?
Could watch this all day
How do the ends look when you don’t pinch them shut?
The hands of a woman I trust
Nice. I do the same with one minor difference. I tuck in the ends on the “short ends”.
Thank you for posting this! I’m going to try it out!
Like a pro. Nice job. You should post this is in r/oddlysatisfying because it is.
My batard shaping sucks….. I definitely need to work on it.
Yours looks great!
I really appreciate these videos, but they’re also frustrating. Whenever I shape my bread, it never looks like I’m rolling up a towel, like it does here. It’s pretty unwieldy.
Bread porn.
How do you get your bread to look so pillowy?
I am so much rougher with my dough. I could learn a thing or two from your dainty little tappity taps.
Love the little tippy tappies on the first fold!
Some of my issues is over shaping.
Wow I am not doing bread right
No pinching the rolled up sides?