Roy,

You missed my point entirely. I never claimed that I produced the 'perfect'
batard (by the way, I was 'the guy who made it' and I have never had a job
or training in the baking industry). Instead, my point was that it is
possible for experienced home bakers to get results that rival those of
commercial bakers.

- Steve Brandt

"Roy Basan" > wrote in message
om...

> Yeah that long batard looks satisfactory ; slashed at the correct
> angle at the proper point of proofing indicating the possibility that
> the guy who made it had a job experience/ training in the baking
> industry .
> But still I do not find that to be perfect...