BATARDS

Moe prefers regular slices, rather than baguettes split horizontally.

So Batards give bigger slices. So I made batards which are like fat shorter baguettes.

And they fit better on the stone in the CSO , baked on the Bread Steam setting.

Started a 1000g dough in the morning before leaving for work.
Left out on the counter for a slow fermentation at room temperature.

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