Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)
The True Bread Videos:
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- Coca de Forner (baker’s sweet bread) forming and flattening
- Shaping and conditioning the Focaccia
- Bread scoring techniques, before and after fermentation
The sixth and final installment of the True Bread Videos series, which complements Joaquín Llarás’s book, True Bread, is dedicated to bread scoring techniques, before and after fermentation.
In this video, the experienced baker also explains a simple and practical trick for making a bakery knife. The final technique of forming the fogasse completes the chapter.
True Bread, available in our online bookstore Books For Chefs in a bilingual version (Spanish and English), continues to be as valid as when it was first published. Re-released in 2022, it is an essential manual for understanding the aspects to take into account in the selection of flours, ferments, kneading, shaping, and baking bread.
