Maybe this should be in tools? The Bread
This is a picture of the bread I was waiting for while I made the lame. Sourdough using just made local wild yeast. Very mild sourdough - not overpowering. The first batard did not get a very deep lash with the lame and it split a little, the second came out much more even.
Lesson learned, when you slash the dough - go along the sides to release the pressure. More release is better than less.
The crust is crunchy, the crumb is tender and light and the wholes are glossy and translucent.
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