Scoring a batard – simple wheat stalk

42 Comments

1. 

   @estelasanmartin1829 12 months ago

   Espectacular el pan❤
   Y me encanta el cortante necesito uno. ¿ dónde se compra?

2. 

   @annagosse5361 11 months ago

   Après combien de temps dans le four pour la deuxième grigne

3. 

   @editorfromNepal 11 months ago

   Vincent van dough

4. 

   @cubes_dih 11 months ago

   bread👍

5. 

   @Roughfacedgirl 11 months ago

   I have no words so heres some heart emojis for you ❤❤❤

6. 

   @meisievannancy 11 months ago

   I see you bake it a bit before scoring it the second time. How long after the first time ?

7. 

   @91Stellaakasteky91 11 months ago

   we want recipe

8. 

   @lipsticktiffany4602 11 months ago

   @sourdough_enzo Is that a normal razor or is it designed to make those "leaves"? Or do you lightly press, cut deeper, and then lightly cut again at the end?? It's beautiful!!!!💙🩵💜

9. 

   @utahdan231 10 months ago

   Absolutely stunning! ❤❤❤❤

10. 

    @yanblank1442 10 months ago

    Beautiful

11. 

    @okidokimate1097 10 months ago

    Was it chilled before cutting?

12. 

    @이얏호_00 10 months ago

    That's not a bread it's a piece of art

13. 

    @AtaBalkhair 10 months ago

    Damn

14. 

    @shibno01 9 months ago

    I liked how they didn’t squish the bread

15. 

    @tomwen471 9 months ago

    超美❤❤❤

16. 

    @radijiz 9 months ago

    ¿Y la receta?

17. 

    @cathyjohns 9 months ago

    Some explanation of what you're doing would be helpful.

18. 

    @Emma-my5hc 9 months ago

    😍❤️❤️❤️🇺🇦

19. 

    @saffronskies333 8 months ago

    It's Beautiful ❤

20. 

    @KF1 8 months ago

    That's bequtiful and disgusting at the same time. Hard not to stare

21. 

    @kevinu.k.7042 8 months ago

    Though your art is skilled and lovely to see. Do remember that scoring's primary purpose is to control where and how the dough will expand in the oven. Different scoring styles will change how the crumb forms.

22. 

    @KlerAzari 8 months ago

    Красота. Благодарю за опыт

23. 

    @GalinViktori 8 months ago

    Если в замес для хлеба добавить толченый варёный картофель из двух средних картошек,(пюре),то хлеб будет очень мягким и на второй и на третий день!

24. 

    @meganwilliamson6243 8 months ago

    is that sourdough ? looks amazing

25. 

    @strongbelieveroftheholybible 8 months ago

    Matthew 4:4 Jesus answered , “ It is written : ‘ Man shall not live on bread alone, but on every word that comes from the mouth of GOD. “🙏🏼❤️🕊Repent, believe in the Gospel, Be Born Again

26. 

    @Pachyzookeeper 8 months ago

    My question is how long did you bake before doing the 2nd scoring?

27. 

    @suziescrapbook3574 7 months ago

    How long did you bake the first design before scoring it?

28. 

    @LilyLev-k5q 7 months ago

    Why is this on my for you.. have celiac.. (that means I can’t eat wheat)

29. 

    @mt8956 7 months ago

    Sounded like an old wooden door at the end 😂

    Or am just drunk

30. 

    @darksiren-p8t 7 months ago

    You are an artist 😮❤

31. 

    @234Marla 7 months ago

    That expansion score is 3/4 of an inch deep

32. 

    @TheekshanaLakshan-f3c 5 months ago

    ❤

33. 

    @sbean2987 5 months ago

    Beautiful!! ❤❤❤

34. 

    @philochristos 5 months ago

    I just can't cut that smoothly.

35. 

    @Ezfishyoutube 5 months ago

    so amazing! the leaves look fantastic

36. 

    @БојанаФилиповски 5 months ago

    Umetnost

37. 

    @cmm3984 5 months ago

    Bonjour je peux avoir la recette

38. 

    @samertahri3678 4 months ago

    ❤❤❤❤

39. 

    @artistbuild5122 4 months ago

    Is it rice flour on the top?

40. 

    @irinadubovizky3575 4 months ago

    Hey! Was ist das für ein Ofen?

41. 

    @SeattleBori 4 months ago

    How long did you bake it before the second score? Thank you 🙏🏽

42. 

    @james963 3 months ago

    Yeah, this is what 'artisan' means. Brilliant result.