The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I can't get those Richard Bertinet star shapes *sob* help

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pepperparsley's picture
pepperparsley

I can't get those Richard Bertinet star shapes *sob* help

I have so far only been baking white loaves which have turned out much better after learning the slap and fold method.  I decided to try his poppy seed star shaped bread but I just couldn't get the shape.  I made them into little round shapes first, following his recipe.  But at the part where I had to cut through it to make three cuts, the dough just joined up again instead of staying apart.  So, forcing the cuts apart, I ended up making rings instead of stars.  What am I doing wrong?

i am still quite new to baking bread.  And this site has been a wonderful help, I have learnt so much.  Thank you to everyone!!!  It has been about just a month of baking bread at home and I feel like I can't bring myself to buy supermarket bread again!

 

jemar's picture
jemar

I have made these quite a few times and find them quite straight forward to do following the instructions and pictures in the book.  I am not an expert by any means, I can only suggest you try again, I'm sure you'll have success next time.  Good luck!

pepperparsley's picture
pepperparsley

That's what I thought looking at those videos : (  After I make the cuts, somehow the dough joins back and I can't seem to separate them to invert.  

You are right perhaps I should try again.  Thanks for the encouragement!  

Mirko's picture
Mirko

Try first with bigger pieces like this one (Baguette dough scaled to 390g piece)

Good luck

Mirko

pepperparsley's picture
pepperparsley

Thanks Mirko, that is a good idea.  That'll be my weekend project : )

Mirko's picture
Mirko

Thank you and good luck!!!

Mirko