Огромная благодарность
Angie Scarr за Мастер-класс
Traditional loaf
Method
1 Roll out a thick layer of cream clay to approximately 1.5cm thick. Add a thin layer of caramel clay to the top and cut out rectangles approximately 2cm long by 1cm wide.
2 Round off the edges and trim any extraneous clay.
3 Mark some little indentations into the top of your traditional loaf as you have for the baguettes.