If you don’t practice your skills get rusty!
I’ve not made Batards lately. I’ve been making Pullman loaves every week and not shaped and slashed Batards.
Slashing needs to be at a shallow angle (16-20°) and NOT as vertical as I do with the Pullman loaves. The more vertical reduces the “ear” that is produced by the more shallow slash.
The ear development was minimal and almost reversed on the far right loaf above. Good blisters and color on the crust (haven’t forgotten everything).
I’ll need to remember to switch Lamé’s next time. The smaller is great for slashing Pullman loaves and decorative scoring. The long handled one with the curved blade for making shallow slashes.
That said the bread will taste amazing! House smells wonderful right now. The bees is “talking” as it cools and the crust crackles.
Hurt me… I’ll need to make some more bread and try again!!