A Baker's Reading
I have found at least three references to Peter Mayle's book "Confessions of a French Baker" on this forum, but I hope new members of the forum will find the book interesting.
I have read it in about an hour, it's that short, but laughed a lot and found a few neat tricks there.
Here is a quote in regards to the scoring tool:
"With the classic baguette, for example, you will find a series of diagonal stripes along the top surface of the loaf. At Auzet, these are made by hand. They start as gashes, swift stabs with what I originally thought must be a special tool - the baker's friend - used only by the pros. When I asked to take a look at one, I saw that it was a sliver of tin clipped from a can, sharp and shiny from years of use."
"If you have an uncomfortable feeling that someone has put a spell on you, the remedy is available at your nearest boulangerie. Wrap a piece of bread in a clean white napkin, give it to the first person you meet in the morning. The spell will be lifted."
No wonder TFL members are spell-free - considering how many loaves we give away.
Keep baking and giving it away!