November 27, 2015 - 4:26am
How is this cut to get the end result
I grew up in Niagara falls and Dicamillo bread is my fav. I have a recipe that is super close bu the top is not the same in my end result.
Here is their end result - http://www.dicamillobakery.com/collections/breads/products/niagara-native-fresh-bread-3-small-baked
I roll it like them - https://www.youtube.com/watch?v=4hRfZJ0MI7g
Here is my cut - http://prntscr.com/97iql6
ANy idea how they get the cross sections to ride out un cut? THis is what I can t understand.
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My guess, looking at the bakery website, is that their bread is made from a high hydration dough and is braided or twisted. Looks lovely…next time I am in upstate New York I will have to find DiCamillo's Bakery!
But it's the cut pattern I am looking to get right.
I am happy with my finished product but not the look of the top wit the cut
Not sure how they did a length cut but then the coils rise like that without being cut
Looks like the end is first made into a loop and then the coil is shaped into a lazy eight with each "8" laid onto the next to form the loaf.
Then rolled briefly to flatten the coils against each other. Pay attention to amount of bench flour and accordion squish of the loaf in the video. Then there is the pressure shape roll with the bench, starts with a pause and seems to pull a skin around part of the coiled part. then flipped over. I've seen that tight shaping using the bench in other videos. I got to try that. The scoring looks shallow, at an angle and slightly off-center and most likely done after proofing just before baking.
Sorry to bring back the dead, but I so so need that recipe. I can't get back to Niagara Falls very often these days and I miss Dicamillos a ton. Any chance you help me out?