|fougasse - cut & gently pull apart|
|epi - snipped at an angle with sharp scissors|
|fougasse with plaited ends|
Baking bread is really not that difficult. And not all bakers are up until the early hours baking. I am leaning towards the way Chad manages his baking at Tartine in San Francisco http://www.tartinebakery.com/bread_video.html, where they bake pastries for the morning and bake bread for sale in the evening. He makes the levain the night before and it rises through the night (while he sleeps!) and then they bake it off the next afternoon. Surely it makes sense that customers can pick up fresh bread for their evening meal to have it again for toast the next morning?