Buterbrod & Oval
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
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?
Buterbrod
Sounds like a deliciously scientific sketch session—let’s get those dough lines ready, then crunch the numbers, and we’ll leave the floury mess for later. Bring on the art, I’m all ears.
Oval
Let’s start with a clean line‑draw of the dough at each stage—before proofing, mid‑rise, just before baking. I’ll mark the key measurements, then we can calculate the expansion ratio and crust thickness. Keep the drawings minimal, just enough to see the shape changes. Sound good?
Buterbrod
That’s the plan—minimal lines, big changes. Let’s pencil in those three stages and get the numbers rolling. I’m ready, just point me to the first sketch spot!