Still with the Raisin Pecan WW Levains, I see…
Why yes, I am. But this time, I had to tear myself away from my standard Baguette Crusade. My wife wanted me to try making a batard out of the same dough so that she could slice pieces large enough to ensure that the bread would serve as more than just a bite-sized snack. And I had just enough left over for a skinny cross-hatched baguette.
The batard shaping was suspiciously simple, considering that I haven’t shaped one since, oh, 2007, just prior to my self imposed 6+ year hiatus from baking. Proofed on a couche instead of a banneton, and dusted with raw flour before proofing, for that “rustic” look. The raw flour jazz is something that I rarely do. But in the spirit of trying to reproduce a bread close to my model R-P WW Levain, dust them I did. That model is also baked dark, and I believe that I succeeded at doing so here.
Source: Fresh Loaf