When I started baking sourdough bread I always made a 1kg round or boule because, well, that was what the recipes asked me to do. These rounds also fitted the Dutch oven I was using (and still use) to bake bread at home. But really I prefer smaller loaves that are a batard shape — more oval. These smaller batard loaves (a bit under 700g before they are cooked) are what I sell at COGS.
Yesterday I thought I’d make a 1kg round for old times sake. I reckon it has been at least 2 years since I made one, and certainly not since I started monitoring dough temperature more closely during the fermentation process.
Here it is. Super tasty.