The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multigrain Tabatieres

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ejm's picture
ejm

Multigrain Tabatieres

multigrain buns

The multigrain bread dough I made yesterday was turning out wonderfully. It was just the right consistency. It had risen to just the right level when it was time to shape it. I decided to make it into two loaves and four buns shaped like tabatières.

Tabatières?? I didn't know what those were either before reading Steve's (Bread cetera) post about making diadèmes (tiaras) by pushing tabatières (tobacco pouches) into a circular shape. Steve made videos, one of which clearly shows how to shape tabatières. Do take a look. In fact, take a look at his whole site! He makes the most wonderful bread!

The buns were delicious for breakfast!

To find out what happened with the loaves, read here.

Here is the recipe I used:


  • multigrain bread (This time, I added 2 Tbsp buckwheat flour and omitted the sunflower seeds.)

Comments

SteveB's picture
SteveB

Elizabeth, you've shown me how exciting bread baking can really be!  :>) 

SteveB

www.breadcetera.com

ejm's picture
ejm

I have to admit, it doesn't get much more exciting than that, Steve! And I'm hoping it will NEVER be that exciting again. :-/

-Elizabeth

(May I transcribe your comment onto the cautionary tale post?)

SteveB's picture
SteveB

I took the liberty of adding the comment myself.

SteveB

www.breadcetera.com

ejm's picture
ejm

So I see; thank you, Steve!


-Elizabeth

weavershouse's picture
weavershouse

The rolls look delicious but the story of the loaves was too much! It sounds like you both make a good team.                                                                                     weavershouse

holds99's picture
holds99

I saw a photo (and instructions) for tabatières in Suas' AB&P and thought they looked intrigueing. Yours turned out very nice. Thanks for the "nudge" toward trying this technique.

Howard

ejm's picture
ejm

Thank you, Howard. We're really pleased with them.


This shaping method is ridiculously simple to do and for such a lovely return. I used olive oil on the edges of the lids for this multigrain but the next time I make a French style loaf, I'll make a few buns and use melted butter on the edges of the lids.


I think I'm going to be making a few tabatières every time I make bread now. They really are pleasing to have on hand.


You folks in the US are celebrating Thanksgiving soon - this type of roll would be perfect for the Thanksgiving table!


-Elizabeth


 


edit: I had to google to find out what "Suas' AB&P" meant. Aha!!  Advanced Bread and Pastry by Michel Suas.