tobeydeys on

Batard ~ poolish

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Photo Details:
Camera Apple iPhone 4S
Exposure Time 1/20
F-Stop 2.4
ISO 100

Batard project #1

Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
Yummy Dinner Rolls
Food & Cooking
Lean Dough Batard
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Grains
Method Bake
tobeydeys on

Share a little about the ingredients and techniques used to create this dish/item. First project in Peter Reinhart Artisan Bread

tobeydeys on

this is all that was left of the first batard (I stepped out for a few minutes ... ) I'm guessing it was kinda yummy & the family approved.

11/19/2013 Flag

the above comment applies to photo #2 ... this photo is the batard. Not crazy about the shaping but am working on the technique demonstrated in the video. Practice :) Also, I started them, on a stone, in 500F oven with cast-iron pan & 4 large ice cubes to steam (approx 20sec). Also spritzed with water. I steamed a second time with 2 large ice cubes (approx 10sec). I wonder how I can improve the gloss of the crust (although it was definitely a lovely crispy crust and soft airy crumb) My slashing needs to be deeper as well since I have some stipple but not an actual 'ear' ... Any thoughts or comments appreciated!! ~peace

11/19/2013 Flag