Call me anal retentive but to me, especially with baking, if I’m going to do the same thing a number of times, I need to be consistent with how I execute; otherwise, I’ll get different results from instance to instance. Over the months I’ve developed my process and I do specific steps in specific ways. And it has been important to learn to do this because now, not only can I be confident that I’ll get consistent results, those steps have become second-nature and I just do them automatically.
Even with something as simple as washing my fermentation tub… As soon as I’ve dumped my dough out onto my board following bulk fermentation, I immediately rinse out my tub with hot water. The reason for this is that it is a total pain in the ass to clean off dried dough from anything. It’s like cement! Plus, once I rinse it out and put it away, it’ll be ready for my next round of baking.
And of course, the obvious candidate for consistency is shaping. I now do five different kinds of loaves on a fairly regular basis – though I probably do three of those much more frequently – and I’ve learned different shaping techniques for each that I do over and over again. And it has been comforting know that I can produce repeatable results.
But with respect to my batards, even though I’ve shaped them all the same way, for months I’ve been using two different bannetons which has meant that even though they come out looking nice, you know they’ve come from different proofing baskets. Well… I know because I see them side-by-side. And I have to admit that that difference has bugged the shit out of me!
It finally came to a head last week and I vowed that I wouldn’t make another set of batards until I had a matching pair of bannetons. So last week, I ordered a match to my favorite banneton and yesterday, I made a couple of sourdough batards that are shown above. No, they’re not exactly alike but they are consistently shaped in the right way to me.
The ears came up pretty much the same, the width of the loaves was generally the same, and they both sprung up the same. When I was using two different bannetons, one loaf would always be wider than the other because that other banneton had a wider base. Like I said, that bugged the shit out of me!
But now I’m a happy man. I feel that with respect to batards at least, I’m complete. Consistency is a good thing!