The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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

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!

 

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