The Baking Thread

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I like the batard loaf for sammiches. Portability is key for work sammich.
Batards are a good idea! I’m much less experienced in shaping batards vs boules. Could use some practice there as well. I now have a better tool for baking batards so it might be worth trying out!

I was think of using my Pullman pan and go for a more traditional sandwich loaf shape, maybe. Gah, too many options!
 
The balance of the weekend’s baking:

Sourdough batard, nicest looking loaf I’ve made in a long time — and the first batard I’ve made in years, because now I can bake them in my bread oven! 25% whole wheat, 25% type 80 whole wheat:

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Crumb shot:

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Same dough as above, but shaped into my trusty boule:

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