The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Decorated bread with stiff dough

Abelbreadgallery's picture
Abelbreadgallery

Decorated bread with stiff dough

Decorated bread with stiff dough, 45% hydration. This kind of dough is very typical in the south of Spain.

 

embth's picture
embth

Is the dough heavily salted so that the decorative pieces can be kept a long time?  

Abelbreadgallery's picture
Abelbreadgallery

No, it's the typical ratio of salt per kilo of flour, 2%.

Apple Betty's picture
Apple Betty

These look like pieces of art.  Your dough skills are phenomenal.

Abelbreadgallery's picture
Abelbreadgallery

It's easier than you think ;-)

Edo Bread's picture
Edo Bread

Really nice!