What a difference a week makes…

Sourdough bread cooling…

Paying attention to technique works!

Currently I’m baking only once a week so my chance to “try again” comes once a week. Last week baked Batards for the first time in I don’t know how long. I’ve been focusing on Pullman loaves. The ear development didn’t come out as well as I desired. My hypothesis was that my slashing was too vertical and not at a shallow enough angle.

I used a different Lamé with a curved blade that rode more easily on the surface. Result: much better ear development!

I’m sure if I was baking hundreds of loaves a week this would be nothing. However, I don’t and I really want to be consistent even though I do small batches each week (and give most of it away).

BTW… regardless of the inconsistency of my recent bake’s ear development, the bread tastes awesome! It made a great base for Eggs Benedict last night!

Sourdough Bread Eggs Benedict!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

6 thoughts on “What a difference a week makes…

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