SC - Trenchers Oh my!

[Decker, Terry D.]

Prick the dough half a dozen times or so with a skewer before tucking it in
the oven.  It helps vent gases from under the crust.  This is a trick used
to help flatten galette.  YMMV.

I've also gently flattened the loaf with my hand before sliding it into the
oven.

Bear

However, going back to your 
> previous post where
> you describe using it with the crust up would be an 
> interesting exercise in
> trying to keep the food on the "plate"...these things were 
> slightly domed in
> shape, whereas using it as you describe would require that 
> they be flat on
> top...right???  So what would have produced that kind of shape?
> 
> Kiri