Vermont SD batards at 65% hydration | The Fresh Loaf
Rarely posting unless there's a change or something new. I've baked Mr. Hamelman's Vermont SDs as my go-to bread a ton of times, although almost always as baguettes/long batards, I've never made two 750g batards in a single bake before (as far as I can recall).My levain was last refreshed almost 3 weeks ago after having been gone for 3 weeks, and we are about to embark on