How To Decorate Bread With Flour

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Part of the adroitness in making staff of life is the attractive shapes and styles of a wide array of breads, from large loaves, small buns, and everything in betwixt. This tutorial goes through a range of doughs to be able to make about bread shapes.

Ingredients

1kg of staff of life dough

Or make your ain using this recipe:

650g bread flour
350mls of lukewarm h2o
i sachet of yeast or 1 tablespoon of fresh yeast
Pinch of sugar
one teaspoon of salt

Steps Download Commodity

1
Gear up your staff of life dough. If you are making the dough from scratch follow this bones method: Mix the sugar, water and yeast together and allow to sit for v minutes for the yeast to activate. If it doesn't, the yeast may be as well sometime so a fresh sachet should be added to fresh water and sugar. Once the yeast is active, mix with the flour and table salt and knead heavily (no need to be gentle) for 5–10 minutes, or until the dough is smooth and when the dough is pulled, information technology is smoothen and elastic.
- Allow to evidence at least one hour in a warm place. Once doubled or tripled in size, debunk the dough; punching or flattening it and and then kneading again for a few more minutes to distribute the yeast.
- If using a mixing machine, follow the same method. A nutrient processor work fine, but ideally mix the dough by manus then process in batches and so as non to overfill and overload the processor.
- If the dough is too wet, add a little more flour. Flour absorbency varies according to variety and time of year.
two
Shape bread according to the following methods and bake accordingly. For all-time results, apply a pizza stone or line your oven tray with unglazed thick terracotta tiles, preheating the oven to around 220C / 435F before blistering.
- Continue a shut middle on the breadstuff while information technology bakes as all ovens vary. If information technology browns too chop-chop, plow information technology downwardly, but ideally yous want a nice russet dark-brown chaff for proficient flavour.
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i

Split up the dough into two halves. Printing the dough with the heel of your palm into a rectangle roughly xx-25cm or 8-10 inches long. Fold this dough in half (width-wise) and press to seal. Fold once again in half to make a long loaf. Find the seam and pinch it shut if information technology seems open up.
2
Roll out the dough. Using your palms, start at the center and curl the dough outwards. The bread should end upward a petty fatter in the center and thinner at the ends. The seams should be well sealed, otherwise pinch them close once again.
- The loaf should be well-nigh xl-50cm or so long, ideally longer if your oven may let its size. In practice, do not roll out a loaf bigger than you tin can broil.
3
Proof the dough until doubled in size. Use a floured linen or cotton tea towel, or apply a baguette mould. If using a cloth, place the loaf seam side upwardly (so the good side is face up downwardly) and pleat the material to back up the bread and get out in a warm identify. Repeat with the other one-half of the dough if desired or make other shapes.
- To apply sesame seeds, poppy seeds or other grains (which are non traditional on French manner Baguettes, mist the top of the dough with a spray bottle of water and coil the baguette gently into a tray that has the seeds spread into it before you place it on the cloth or blistering tray. This gives a more even coating than sprinkling by paw.
4
Bake the bread. When it has proofed and ready to bake, gently turn the bread over (so it is now practiced side up) and use a sharp razor bract to slash the bread very gently on a regular diagonal pattern 4–5 times.
- Kitchen knives are typically as well blunt to do this well. Cut only a millimetre or then into the staff of life.
5
Transfer the loaf into the oven (you may slide it onto a flour lined tray or baking peel) and splash a lilliputian water in the oven lesser to generate steam. Shut the door quickly and bake 20-25 minutes, turn off the oven only get out them in for some other 10-fifteen to further course their crust.
- You may also use this method to make a long very thin loaf, which yous may then cut up (or dissever the dough up into smaller loaves) to brand thin staff of life sticks like the Italian grissini loaves.
- You lot may likewise divide the 1kg dough into 10 portions and follow the aforementioned method to make hot dog rolls, or from hot dog rolls, press the two ends together to make a loop like a bagel.
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1

Gather the dough and separate in half. Follow the same method as Baguettes upwardly to when the rectangle is rolled out and folded in half, once.
2

Make the loaf. Turn the cylinder of dough over and pinch the seam and gently roll with your hands from the center out to make a shorter and fatter loaf. To make a Vienna loaf shape, the bread should be noticeably fatter in the center and this is washed using very light pressure applied to the ends of a round loaf then it makes an oval shape.
iii

Proof the breadstuff. Leave the staff of life seam side upwards for undecorated breads for at least an hr, or until doubled in size. Slash or carve an attractive pattern into the bread with a razor and broil.
4

Bake for forty–45 minutes. Follow the same method every bit baguettes, splashing a little h2o into the oven to generate steam. When cooked, the bread should be lightweight and sound hollow when tapped at the base. Leave in the switched off oven to farther crisp if desired.

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i
Gather the dough. Carve up in one-half to make 2 loaves or make 1 large loaf. Press the dough ball flat on the table in a round shape and form into a nice circle using one of the two methods:
- For Beginners, its easier to start folding the edges of the dough and pressing them into them centre, turning and pleating the dough every bit you become. Once all the edges are pressed in, yous typically volition take a nice circular loaf. Grip the center seams and pinch them, then roll or rock the ball around the bench top to round the loaf'southward edges. The pinched side will end up the bottom of the loaf, so the good side is face downwardly in this method.
- For more good bakers, gather the dough and place your hand to the side of the dough, palm facing the dough. Press the side of the ball with the edge of your manus and press downwards, pushing it forward. The dough should rotate as yous do this. With this method information technology stretches the dough after several repetitions into a squeamish round shape, with the adept side upward.
2

Proof until doubled in size. With this bread, yous may do a broad range of decorations with a razor, such as a spiral from the exterior into the centre, diagonal slashes, diagonal slashes coming inward like a vortex, a cross, a chequerboard, or a flower shape - such as on Galette Des Rois - or annihilation you desire.
three

Bake for 35–xl minutes. Tap the base of operations of the load and it should audio hollow when cooked. If the dough feels heavy, leave it in the cooling oven for another x-fifteen minutes.

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1
Gather the dough. Split in half to make 2 loaves or brand 1 big loaf. From this phase, cutting each portion into iii pieces. It's all-time to utilize a scale and calculator for all-time accurateness to ensure each portion is equal.
- You may too divide it into 4 for an even more bonny plait, just it'due south meliorate with the big 1kg loaf to be made into a 4-plait.
2

Roll each third into even Baguettes. Get together the iii together and pinch at one end, if desired y'all may constrict this seam underneath the finished plait.
three
Make a plait with the bread. This is just like plaiting hair, otherwise you may look at the iii portions every bit a simple blueprint, folding one strand over another: ABC, BAC, BCA, CBA, CAB and so on until you run out of dough.
- Y'all may mist with h2o and dip in seeds if you wish, or use an egg wash for an bonny end.
4
Proof until doubled in size. Ideally on a floured material or the baking tray. Bake thirty-35 minutes for the smaller 500g loaves.
- You may also plait minor rolls for an bonny finish, or even more attractive is to fold the plait in on itself to make a loop. Flatten the roll slightly and allow to proof.
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1

Prepare the portions. Dissever the 1kg dough into 10 balls for large rolls, or 13-fifteen balls for dinner rolls. Ideally use a scale and figurer to divide the dough weight to get even sizes.
2
Make the rolls. Printing the dough ball flat on the table in a round shape and course into a nice circle using 1 of the two methods:
- Similar the round loaf above, press the dough portions flat and pinch or printing the edges into the centre. In one case completed, pinch the centre and rock or rotate the brawl on the benchtop to make a dainty round finish. The roll is turned over then the more untidy pinched part will exist the bottom of the roll.
- For more practiced bakers, press the dough flat with the palm of your hand and rapidly whorl the ball around with some pressure. What should be happening is the outsides of the dough will be pulled inwards and effectually in your palm and as yous proceed rolling in a tight circle, it volition brand a nice shape. Lighten the force per unit area as you go, only with this method it is a practice to develop - if the dough is to soft it doesn't ever work, likewise tight and the dough ends upwards tough and needs longer to proof.
three

Decorate as desired. You may dip in seeds or grains as per the Baguette method and / or slash them as per the circular loaf. You may also snip the edges vertically with scissors around the edges for a more crusty roll, which volition wait similar to an artichoke flower if yous snip all the mode effectually. Place them direct on the blistering tray to proof, or on a floured cloth from which you can later transfer to a hot stone. Proof until doubled in size. Also splash the oven with h2o if you desire a crisp crust.
iv

Bake for 10-xv minutes. The rolls should be aureate and hollow when tapped.

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ane

Prepare the portions. Divide the 1kg dough into ten balls for big rolls, or 13-15 assurance for dinner rolls.
2
Roll each ball into petty baguettes about 15cm / 6 inches long. Pick up one stop in your thumb and fingers and wrap the other end around your fingers, going abroad from you lot. The dough stop should now exist tucked underneath the loop to form a unproblematic knot. This is similar to tying a knot in a balloon.
- You lot may also roll the dough thinner, and tie a double knot, reef knot or any other form such as a pretzel which is also attractive.
- Another variation is to pick up the dough "sausage" in the center and then twist the two halves around each other like you would make string or twine, then tuck the exposed ends underneath to make a round knot shape.
3

Decorate as desired. You may dip in seeds or grains as per the Baguette method. Place them directly on the baking tray to proof, or on a floured textile from which you can later transfer to a hot rock. Proof until doubled in size. Too splash the oven with water if you desire a well-baked crust.
4

Broil for x-15 minutes. The rolls should be golden and hollow when tapped.

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1
Assemble your dough and divide as desired into 1 or 2 loaves.
- A Benetton is a handbasket commonly made of willow cane, but can likewise exist of other woven canes and can exist circular or long. They are sometimes, but non always, lined with a cloth so the Benetton must be well floured before use to foreclose sticking. The basket should be at least twice the size of the dough y'all put in, preferably 2.5 times.
- Benetton s can be sourced from artisan or professional baker stores, only its commonly easiest to purchase them online. Y'all can employ unvarnished and unpainted wicker baskets that are sourced from thrift or craft stores equally long as they have minimal gaps between the canes. Scrub them clean before use and dry them. Then flour them earlier use.
2

Shape the dough. Ideally a batard mode is easiest, only mould the dough according to the shape. Place the bread seam side upwardly (so the good side is down).
3

Proof until doubled in size. Invert the Benetton & staff of life onto the hot stone or baking tray, and elevator the bane ton off vertically. The "good side" should exist up. Further decoration is usually unnecessary as the wicker cane and flour leaves a pattern in the dough, but you lot may add some slashes with a razor to add actress details.
4

Broil for 35-40 minutes, or until cooked.

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1

Roll the dough out into a large sail. Information technology should ideally exist at to the lowest degree 20cm / 8 inches wide and 1 cm thick and nevertheless long the dough is. You lot may do this in half batches.
2

Cutting the edges to ensure the rectangle is neat. Cut the dough into triangle strips at least 10 cm, or iv inches wide, making pizza similar slices.
3

Form the rolls. Roll the slices from the wide finish to the narrow and bend gently into a crescent.
4

Bake for 10-15 minutes. The rolls should be gilt and hollow when tapped.

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1
Set up your loaf or rolls from the above methods. Stencils can be very piece of cake to make from ordinary household objects to personalise your loaf. Mist the dough with water and so the stencil can be applied or held above the bread. Flour or other toppings (such as seeds, spices etc) may be sifted or sprinkled through it to exit a design or a silhouette. For example:
- A baking rack has slots and bars, where cake cooling racks can exist diamonds, squares or a spiral. When the rack but gently touches the bread and flour is sifted over, it will exit the pattern in flour on the staff of life when the stencil is removed.
- You may also cut one out of blistering newspaper to make a letter of the alphabet or shape.
- You may use cutlery like a wooden spoon to leave a silhouette, or fifty-fifty your paw.
2

Utilise your stencil subsequently the bread has proofed. If y'all add information technology earlier, it may end upwards warped or at all-time unexpected patterns will arise.
three

Bake the bread as per your recipe.

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Tin can I make this in a star shape?

Yes, if you lot have a star-shaped pan.

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Ensure the oven is preheated at least 5 minutes earlier you need it. Using a pizza stone tin can too assistance heat transfer to the tray or tin can the loaf is sitting on, or you tin put the loaf directly on the hot rock. A lot of bread fails in a cold start oven.

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