Initial moulding.

The dough is taken off the divider before the inter-prover.

 

Two pieces for Cottage Loaf, roughly 1/3rd. - 2/3rds.

A Cottage Loaf; looks a little rough at this stage but after the second prove will bake well with deep crenilations and good crust.

Form two seperate balls of dough, cut the bottom but do not press out the cuts. Cut the second and using a finger of thumb press a hole into the base, this will open out the cuts on both pieces.

 

Hand fired loaves - but note the QPIG failure of one being much smaller than the others.

Three stages of well-fired loaves.

Dough to weight.

Formed t a ball

Cut, 10 cuts is usual, and lightly pressed to open up the cuts.

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