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The Wood-Fired Blog

Proper Scoring of a Baguette

May 28, 2012

From Ciril Hitz, via YouTube. I learned a lot from this excellent video — including the scoring angle (within a railroad track down the center of the baguette) and that the scoring cuts should overlap by 1/3, or the baguette will bulge out where it is scored, and stay narrow where it is not scored. httpvh://www.youtube.com/watch?v=3QdzHuhJ-ls Read More

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