Ok. So this was supposed to be Jeffrey Hamelman’s Vermont Sourdough, which is generally shaped like a torpedo (a batard in French) but somewhere on the way it became a large rustic baguette. Must have been my memories of Italian “filoni” that got in the way…
As you may notice, also the scoring is pretty rustic: I still have not managed to get a scoring blade and one of the baguette cracked on the bottom, yet rose and cooked perfectly. I also still do not own a baking stone, but this did not prevent the bread to develop a wonderful crusty crust anyway.
Just a few pictures to show you what you can do even without professional tools. And even interpreting freely the formulas of the Masters. Not bad, isn’t it?
fantastiche!!!!
Buona Pasqua!
buona pasqua a te!
Beautiful crust Barbara! I love the shape and your photos are lovely.
thank you Pamela! I am putting some extra effort into my photography, glad you appreciate!
Barbara, I’m absolutely and helplessly in love with this bread and your photographic take on it. Just beyond inspiring!
you are tooooo nice Gosia! coming from a baker/photographer like you these comments are particularly meaninful to me. thank you.
Mi sembra venuto benissimo, adesso vado a vedere anche come l’hai fatto nell’altro blog.
Baci
bellissima!