How to
score bread the artisan way
1
Let the frozen baguettes rise for 150 minutes in the proofer (80% humidity, 30°C).
2
Thaw one of the baguettes and form a circle. Let this baguette proof for 90 minutes.
3
Sprinkle the baguettes with flour or sesame seeds.
4
Score the baguettes.
5
Bake at 200°C for 24 minutes. Open the ventilation valve at the end.
Other Ingredients
Flour
Sesame seeds