It would be great if a vídeo on epi de blé were posted. I am about to shape my dough in a few hours and bake this recipe for the first time. At this moment I am afraid to try it and cut it wrong. Thanks for the recipe. I have been baking your other bread recipe (the dough you can keep in the fridge for about 7 days) and so far it has been a succes. Sylvia Barsotti São Paulo, Brazil

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