バゲットのクープのバランス　クープの入れ方のポイント　aruch アルーチパン教室

This is a detailed explanation of how to make a coupe on a 70% hydration baguette. Learn how to make the coupe, what it means to sharpen the edges, and what a 45-degree angle is, and learn through explanations and actual coupe making. But if you're having trouble, please come to a class. For hard lessons, the details are written properly on the blog. http://ameblo.jp/aruch-life/entry-122...