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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.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Flour
Sesame seeds

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