Inspiration board for January 15, 2014 #BreadChat on Twitter. Topic: Scoring and slashing techniques and tools. http://www.breadstorm.com/breadchat.html
French Bread made with KAMUT flour and baked in a Dutch Oven Combo Baker adapted from Robert May's French Bread from 1660.
Worthy of a Knight - Götzenburg Bread. Rye sourdough with spelt, einkorn, barley and a millet porridge. With interactive formula: hanseata.blogspot...
These loaves are charmingly small and make great companions for an evening meal.
how absolute beginners discover why if you leave the seam upwards you do not need to cut the surface, let's see next time
per me è una spiga di frumento, for me it's a wheat's ear