In honor of the holiday of Purim, I tried making triangular rolls with a "filling" in the middle -- halved cherry tomatoes and cracked olives. I cut the dough (Pain à l'Ancienne) roughly into triangles, and then did my best to stretch/massage them to a nice shape. They aren't very clean or uniform at all, but I'm generally pretty happy with them. It definitely feels like they are in the spirit of the day! Instead of hamantaschen, I call them hamanbroten :)
I enjoyed reading through this thread about triangle bread before baking. For my second and final bake of the day (San Joaquin), I'm thinking of trying Mini's triangle-pin wheel pattern on boules.
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wish I could taste one.
Thanks!
They look good! Did you shape them yourself or did you use a triangle proofing basket?
I cut them with a bench knife and hand shaped them, then let them proof for a little (maybe an hour), free-form (no baskets) before putting them in the oven.