I’ve been experimenting with new recipes, kneading styles, baking temperatures, shapes, and oven configurations. Here’s a pair of bâtards made with one of my three sourdough starters. Bâtard in French means bastard or mongrel. I guess it’s neither a long, svelte baguette, nor a full blown miche, a big round French loaf, but a mongrel somewhere between the two iconic French loaves. Incidentally, miche, when translated, means butt cheek.
