French Batard

I am so proud of this loaf, I might consider breadmaking the perfect parenting experience.

This is my little baby while it was still partial dough in the oven. Imagine my surprise when I saw its ineffable beauty.

And here little “loafy” just out of the oven.

The first slice, after about an hour and a half out of the oven. There is a slight marble to the loaf from using a mix of stone ground wheat with lighter flours (for a heart-healthy fullafiber loaf).

The crumb was very good. It had nice, variegated holes and a moist, delicate texture with a nice, thin crust (slight crackle). This was my best loaf yet.

It reheated well, too, when we were ready for dinner.

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