 Submitted by Floydm on November 27, 2005 - 7:40pm
Today I baked the baguettes with Pâte Fermenté and the Roasted Potato Bread from Hamelman's Bread book.
The potato loaves are the round ones with the fendu style crease.
I love how Hamelman gives advice on how one should shape hundreds of fendu style loaves, but very little advice for the home baker. Typical of him: great recipes, but he rarely bothers helping out the novices.
I'll try to post more photos and a recipe soon.
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use a rolling pin!
I wouldn't imagine techniques for the home baker and for the professional baker would have to be different. He gives instructions for scoring the fendu style, he suggests bakers use a thin rolling pin. If you get yourself one of these, and follow instructions in the book you should be fine.
Fendu loaves
I'm sure that I saw a video of a baker using his forearm to crease a loaf--fendu style. Can't find it now, of course. Has anyone seen it? If so, where?
Susan from San Diego
Boy, you are on a roll ..
Haha..no pun intended..those also, are very pretty. I read the oldest posts 1st..so I was referring to the Miche in comparison. Can't wait to see the recipe for the Roasted Potato bread