Tim Kirk of Épi microbakery ([@]EpiMicrobakery) in Birkdale, Southport, Merseyside, UK, fermenting sourdough in his 6-kg, repurposed churn. Tim runs Épi microbakery from a modified home kitchen. Photo pinned with his permission.
Joanna's beautiful couronne. Not scored, rather a shaping technique results in what looks like scoring. Pinned with permission of Joanna (@Zeb_Bakes).
Pa de Pagès - rustic catalan bread. Literally the “bread of the peasants,” this round rustic bread with its crusty edge and light, crunchy middle comes ready to serve.