I’ll say, I prefer the flavor of the Tartine country loaf, but this recipe gets great oven spring every time, I love it.
One thing I’ve never quite figured out, though, is how to easily and reliably shape batards. Like, I get it done, but it feels like I do it slightly differently every time
These look amazing. If the dough is workable enough, tightest I can get for a roundish (round or fat oval) loaf is:
Flatten slightly into a rectangle, so a short side is at top and bottom. Fold that in thirds into a smaller rectangle, (fold the top down to the middle then the bottom up all the way to the top) then repeat but in the other direction (like, side to side) and more tightly, tucking in the ends and pinching the seam.
I don’t know if it’s the best way, but it’s the best way I can actually accomplish with my two hands.