As detailed here
at Paul's blog, I had been working on something that would allow me to bake two 750 g bâtards in one go. I am not looking into perfectly shaped ones although I would obviously not mind that. Still, lacking the proper tools, my husband and I came up with the contraption you see in those pictures
. The titles are rather self-explanatory. I shall add some notes all the same later when I am a bit less busy.
The resulting bâtards are somewhat lopsided because, as I said above, we do not have the proper tools to carve the proper curves into the maple blocks, but we do have the oblong shape that is recommended for sourdough bread. So, until we can perfect that (or someone maybe here provide some solution), that'll have to do.
Update: I've added a couple of pictures of the baked bâtards. I'm new at this. So the loaves are not that great, but you'll get an idea about this set up.
Update - April 25, 2010
I've added a few pics of the latest bâtards baked with this setup. They have come out better I believe. The flour on the top? That's because I had to put them to prove in baskets in the fridge first (I had to leave the house for a while and could not keep to my bread baking schedule) & transfered them in the roaster when I came back home. Otherwise, the taste is just great and I very much like the size that I've been able to get this time. I've also added a new twist to my bread baking business: scoring the loaves with a very sharp & slim pair of scissors - the kind used in science labs. Not traditional, I know, but such a charm to do. Cheers!
Update May 10, 2010
I've added a few more pictures [#26 onwards]
. The contraption has been modified a bit & there are some pictures of newly baked pain au levain. Regards.