Share a little about the ingredients and techniques used to create this dish/item. Flour, water, salt and yeast. What are you most proud of? I've never been successful making regular sandwich bread let alone something like a Batard. It turned out much, much better than I thought it would. And it tasted very good. In fact when I toasted slice, it tasted just as good as the expensive artisan bread from Fauchon or Paul's that I buy at the local department store here in Japan. The only thing that I would try to improve upon next time, would be to add a little bit more water. I think the flour was too dry and that by adding a little bit more water I might get better and bigger holes in the bread. One thing I know for sure, I'm going to keep making bread. I think I finally found a good method that fits me! What advice would you give someone starting this project? Reading over the instructions before starting was very helpful to me. And getting a feel for the very hydrated lean dough that you make for this bread is important.
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