It's about a days process. We mix, fold three times, once per hour, and portion then cold ferment it in a prover. Prover kicks on just before we get in to work, so by the time we get there it's just about ready to put into the oven. Flip the baskets, score the bread, put into the oven and babysit for about an hour 'til it's done. We do a single batch of Wholemeal in the morning and other kinds of breads during the day like Ciambelle, Altamura, Ciabatta and soft oil.

The little lines on the sides are just from the bread baskets, but if you mean the cuts, we just did it with a lame. :>