If you want fun shapes, Pain de Campagne is the dough to work with. I've made this bread three times now and each time I've enjoyed working with it. The first time I made a variety of shapes: a
couronne bordelaise, a
casquette, and an
epi. The second go around I made several
epi loaves for a party we attended because they make delicious rolls and look beautiful. This past weekend I made individual torpedo rolls onto which we scooped heaps of slow-BBQ'd beef.
No comments:
Post a Comment