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@dancing james
I never feel my batard shaping is as good as my boule. Struggle to get even tension which also results in less spring.
These are the same batch of dough, cooked at the same time - actually boule was in the bottom of the oven so possibly slightly lower temp.
Have recently been rolling loaves in flax seeds - stops them sticking to banneton and creates a lovely almost savoury crunchy crust.
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