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Bien Cuit: The Art of Bread

By Zachary Golper and Peter Kaminsky

Published 2015

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Empty the scone dough onto a floured surface. Bring together then flatten with a plastic scraper (A-B).
Cut the dough in half and place one half on top of the other (C-E).
Next, cut one-third of the dough and place it on the top of the remaining dough, in the middle, as shown (F-G).
Cut the remaining third and place it on top of the two layers (H-I).
Flatten (J) and repeat two more times.
Cut into six even pieces (K).
Turn each piece on its side and flatten slightly to create an oval (L).”

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