Fendu shaping help
I would like some information and help on shaping fendu loaves. I found only two entries on this site as follows:
Floyd’s beautiful fendu loaf:
JMonkey’s also beautiful rendition of a fendu loaf:
I have made the Hamelman, Roasted Potato Bread, and it is delicious! I was very disappointed as well to find Hamelman (as with many other things in his book supposedly for the home baker) does not provide good instructions for this and unfortunately both my loaves stuck together. I would like to know how these were accomplished, if you guys see this, or if anyone else can offer some expertise.
I tried it again with another dough recipe and it also stuck together despite my trying to sprinkle extra flour in the crease before proofing. I love this shape and it would lend itself well to many other breads so I would like to learn to master it.