I made some french bread dough to practice my bread shaping skills. The Bread Baker's Apprentice is a truly good bread book, in my opinion. It has several pages on how to shape doughs into aesthetically beautiful rustic breads. Mine are far from beautiful, that's why I have to practice, practice and more practice.
Various shapes
Tabatiere - french for pouch
French Epi - wheat stalk , not very well done, so dare not show the full stalk. For a beautifully shaped epi, check out Gattina's, makes me so envious.
6 comments:
angie,
i guess your bread's shape is so beautiful enough la.....
hehe, angie, i feel like eating one from the screen already... :P
practice makes perfect ya? Aiyo, I feel urs already quite good already... :)
Eva, Grace,
Thanks for your kind words. Guess I can be a little 'obsessed' at times, just want to get it right, especially for breads *lol*
I think your breads look beautiful! I bet they taste wonderful too!
hehehe great to hear that your baking mood is back. How is your cough? All gone?
Thanks Diddy :)
Edith,
Guess it's difficult for me to stay away from my beloved hobby for too long, keke..
Still coughing away, especially at night. I take a long time to recover from coughs, that's why I hate to 'catch' one. Recall your DH also caught a cough/sore throat. Is he better?
Post a Comment