Uploaded July 2024 | Updated September 2026, 2 weeks ago

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The cracks in the crust of this loaf are formed in a unique way. Instead of being scored the dough is proofed ‘the wrong way up’ with the seam on the bottom. Then when it’s inverted onto the baking surface the seam that was formed during final shaping ends up on the top of the dough. When baked the seams open up as the dough rises creating a unique design every time.

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