From Bostons North End. . .but how?

Any pointers on how to pull this off successfully? Lame around the entire top?

score a circle with an angled blade. This looks pretty underproofed hence the explosiveness of them.

Josh

I think dramatic under proofing is the trademark look here.

If i would bake an underproofed bread dough, i suppose the crumb would be compact??

I came across this a couple of weeks ago: http://berndsbakery.blogspot.ch/2014/04/pain-chapeau-bio-pain-chapeau-organic.html

It is very similar, perhaps less dramatic. He takes a portion of the dough to make a flat round "hat" that goes into the banneton before the rest of the dough that is formed into a boule. I agree that it looks underproofed.

-Brad

Nice follow up another way. Makes a lot of sense. Thank you.

Pete

Hi, Just wondering where you saw this. I didn't realize there were any real bakeries left in the north end. -Varda

Place is Bricco Panneteria.

How can you tell just by seeing the exterior? I would think you'd have to look at the crumb to tell if it's underproofed.

A slight underproofing of a loaf will tend to give a bigger oven spring. I think that is what is going on here.

-Brad