Maybe this should be in tools? The Bread

[navyintel]

This is a picture of the bread I was waiting for while I made the lame. Sourdough using just made local wild yeast. Very mild sourdough - not overpowering. The first batard did not get a very deep lash with the lame and it split a little, the second came out much more even.

Lesson learned, when you slash the dough - go along the sides to release the pressure. More release is better than less.

The crust is crunchy, the crumb is tender and light and the wholes are glossy and translucent.

Good Bread.