The secret to getting a golden crust, drawing starch to the surface and supporting expansive oven spring is a solid bread pan. The pan enables you to lock in steam around the bread.
Bannetons support the bread dough as it rises and ferments. The linen is dusted with a sprinkling of flour which allows the dough to pop out easily.
A lame is used to score the surface of your dough. This manipulates and aids expansion of the dough as it bakes.
There are no reviews yet.