This weekend I spent baking sourdoughs in the Haussler.

Saturday, sickness I made two Tartine country loaves and three rye loaves. We had been out and about during the day so the breads over proofed. The ryes in particular were overproofed, nurse and you can see the fallen country loaf in the middle.

Sunday, I did the same breads, but tried different shapes and scores.

While the oven spring did not appear as impressive as the combo cooker, looking at the interior crumb, it was much more even.

My favorite was the batard, placing the entire 1100g loaf in a linen lined elongated basket.

The interior was moist with open crumb.