I have read recently that if one "stipples" bread it improves the
appearance and the flavor of a bread. I gather that one pierces the
loaf before baking.
I have no idea how this is done. Do you do this before the second rise?
How far in do you pierce the dough? How many times and how far apart?
I am finding that this info is very difficult to find. Any advice or
info about websites that have stippling info would be greatly
- posted 14 years ago