February 22, 2012 - 11:23am
Bread Decoration
I saw this picture in at boulangerie.net. Any idea how to decorate bread like this? (http://bonneau.siteparc.fr/forums/files/255_deco.jpg)
Thanks
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I saw this picture in at boulangerie.net. Any idea how to decorate bread like this? (http://bonneau.siteparc.fr/forums/files/255_deco.jpg)
Thanks
shows up for some reason
It's a link. Shows fine here.
bandaging a knife slashing wound. Very cool.
I use egg white and cocoa as a writing paste which I pipe with a paper cone.
100 gm egg white; 32 gm sifted cocoa powder. Stir until it becomes fluid.
Here's an example. This is piped on, then baked. It could work for the "Grecian" pattern
that you refer too. Another paste: Flour 100 gm; icing sugar 30 gm; cocoa 15 gm; water 140 gm
Sift flour sugar cocoa - add water and blend till liquid thick consistency.
I finished a decor loaf earlier today which will be placed on the bread table next week for a vip function.
The "Welcome" was piped with egg white/cocoa and baked at a lower temp of 250 until set.
The logo on the disk was made with pastry tulip paste
( egg white, A/P flour, soft butter, icing sugar - all equal amounts by weight) and also baked at low temp.
Hope this is of help.
H
from a tube or bottle and scoring all around sets it off like a hat when it bakes.
The border in the back is the one that's got me...
I don't know how else to explain it. It looks like there is a 1/2 dinner plate flap area that is deeply scored to form kind of a platter on top,edged with the colorant and then the loaf is scored top and bottom beyond that so the oven spring will open the ears. The "platter" will lift as it bakes, like it is setting on top of the loaf. The "ear"s open around it and further emphasize the platter.
I have no idea of the colorant process. Sounds like Mini has seen it before.
I have stenciled Skulls, Company Logos etc on loaves using Cocoa Powder. These look like maybe Cocoa Powder and Paprika?, but I agree the Grecian Border in the background has me scratching my head. The scoring to get the flap to rise off the loaf like that is way cool too.
Did you stenciled the breads before or after baking? With a little sprinkle of water before? I worry that the shape will blur. Could you please explain your method?
thanks a lot
Maybe it's shaped like an auvergnat loaf (see the top photo in the post below), where a section of dough is rolled out flat, brushed with oil, placed on top of the main loaf, and the whole thing is proofed upside down.
http://www.thefreshloaf.com/node/18325/sf-sourdough-amp-pain-de-beaucaire-plus-book-review
The Grecian border is baffling. The shape makes it look like some sort of mold was involved. Maybe the mold doubled as a stencil? Or maybe it was airbrushed on after baking. . .
Instead of trying to explain, this is exactly what I do: http://www.youtube.com/watch?v=OZt1WWSAj6M
thanx for the link. I'll try soon.
you do have to careful with them when you transport them, as you can brush the cocoa powder around
Ok I tried the Auvergnat technique and got similar results with the "Hat" coming off the top of the bread. There are a few videos on youtube that show how to do it. I'm begining to wonder if the "Grecian" border is airbrushed on with a stencil.
like parchment paper, in rows (try bending a stencil) and the raw shaped dough rolled on top of the stencil picking up the design. ???
http://youtu.be/XutOByMA-qw
I know I ran into a video once... or a step by step, I just can't remember!!! so frustrating! I think there must be a link in the archives... Paint ... Stencil... medalions...