Buterbrod & Oval
Buterbrod Buterbrod
Oval Oval
Buterbrod Buterbrod
Hey Oval, have you ever noticed how the shape of a baguette can totally change its crunch and crumb? I’m thinking of turning that into a little visual experiment—think line drawings of dough expansion, the math behind that perfect crust. Want to dive in?
Oval Oval
Yeah, that’s actually a great angle. I’d love to map the dough’s expansion step by step, keep each line crisp, so we see exactly how the crust forms. Let’s sketch it first, then crunch the numbers—no messy details in between. You ready?