Artisan Bread Making »
InstructionsI decided to try a circular form on my own as well as several forms demonstrated during the online lesson.
Category: Food & Cooking
Type of item: Food
Both whole wheat and regular bread flour along with instant yeast, water, and salt for this recipe.
What was your inspiration?
The various forms used by the instructor and fellow students is very inspiring.
What are you most proud of?
Hum, guess I'm most proud of what all I learned in this lesson...don't forget to cover the dough so it stays flexible, remember that a circular form needs to have details in odd amounts (the even number of points not only wouldn't bend properly but also ended up with an even number so it looked even odder), found that the amount of water for steaming did make a difference (1 cup of water as mentioned in this lesson), and the practice/experience in snipping - little off but will be better next time!
What advice would you give someone starting this project?
1. Circular forms should have an odd number of ears/wings/tips.
2. Use one cup of water to steam.
3. Don't forget to cover dough during the final rise.