Twice now, I have bought pain fendu from the local patisserie, only to find raw flour in it. This doesn't happen with any of their other bread. Any thoughts?
shape you use flour to divide the sections so the dough won't just grow back together. I think I've used rye the few times I made this shape as it keeps the divide in the dough very well. It's never left any raw flour to my notice. If someone used too much flour I suppose some raw flour may be caught in the divide.
That's my guess.