Shaping things up
I put a lot of energy into flavor and feel of my bread and usually it has a look that I am happy with too. But I really love seeing loaves that are decorative and have beautiful shapes. I am so often impressed with the loaves of people like Anna Giordan.
I had to make loaves for small table settings. Since it was the holidays I did a typical boule, but paired them with a wreath shape inspired by Anna's La Spiga Francese
These were made with 50% Rye starter, 50% wheat starter. The dough was about 12% Rye, 12% whole wheat.
24 hours bulk ferment. I increased my normal formula about 15% and then made two loaves, so they are a little smaller so that having both on the table was not overwhelming.
The wreath shape needs work, but as a pair they worked well. This was also a way to let those that love crust enjoy the wreath and plenty of crumb in the boule for those who prefer that.