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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Pain d'Épi (Wheat Sheaf) (Boulangeries of Normandy): Alternating diagonal cuts create individual tear-off portions
Fougasse Provençale (Provence): Elaborate leaf-shaped scoring maximizes herb-infused crust
Tabatière (Snuffbox Cut) (Parisian artisan bakeries): Single deep central score forces dramatic vertical rise