Boule vs Batard: Which Sourdough Shape Should You Be Baking (And Why It Actually Matters)
I will never forget the look on my mother-in-law’s face when I proudly set my “rustic artisan loaf” on her Thanksgiving table. It had started out as a beautiful boule. It arrived looking like a deflated frisbee someone had sat on. I had cold-proofed it in an oval banneton, flipped it onto parchment, and watched … Read more