Wulf's Webden

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Ankylosaurus Bread


I have found that I can get a crustier finish on my home-baked baguettes by snipping a series of alternating cuts along their backs with a pair of scissors. This increases the surface area of the bread and the resulting loaf reminds me of an ankylosaurus.

It does need to be eaten with care though. I am still nursing a cut on my lip (tiny but annoying) from yesterday lunchtime’s sandwich!

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