Today’s batard was an experiment designed to determine why some loaves have “ears” and others do not. This loaf was baked under a well-hydrated preheated cast iron dutch oven. The initial temperature was 500°F and immediately reduced to 450°F. The cast iron “lid” was removed after twenty minutes.
Analysis: I think the dough didn’t have enough tension. I’ll continue to work on that. In the meantime, we had some of this bread with seasonal corn and tomatoes this evening, and received no complaints!
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