The technique of cutting off some of the dough and using it as a 'wrapper' to encase the shaped loaf can be used for other breads, such as a sprouted wheat bread, where the sprouted wheat that rises to the surface becomes rock hard. The thin dough wrapper melds onto the loaf so that there is no visible separation but it provides a protective covering. This photo is when the dough wrapper is used: This photo is what happens when no dough wrapper is used: These photos illustrate how the dough wrapper is rolled and shaped onto the loaf.
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