Multigrain Tabatieres

ejm on 18 Nov 2008 at 10:06
[center]multigrain buns[/center] The multigrain bread dough I made yesterday was turning out wonderfully. It was just the right consistency. It had risen to just the right level when it was time to shape it. I decided to make it into two loaves and four buns shaped like tabatières. Tabatières?? I didn't know what those were either before reading Steve's (Bread cetera) post about making diadèmes (tiaras) by pushing tabatières (tobacco pouches) into a circular shape. Steve made videos, one of which clearly shows how to shape tabatières. Do take a look. In fact, take a look at his whole site! He makes the most wonderful bread! The buns were delicious for breakfast! To find out what happened with the loaves, read here. Here is the recipe I used:
  • multigrain bread (This time, I added 2 Tbsp buckwheat flour and omitted the sunflower seeds.)
The rolls look delicious but the story of the loaves was too much! It sounds like you both make a good team.                                                                                     weavershouse
I saw a photo (and instructions) for tabatières in Suas' AB&P and thought they looked intrigueing. Yours turned out very nice. Thanks for the "nudge" toward trying this technique. Howard

Thank you, Howard. We're really pleased with them.

This shaping method is ridiculously simple to do and for such a lovely return. I used olive oil on the edges of the lids for this multigrain but the next time I make a French style loaf, I'll make a few buns and use melted butter on the edges of the lids.

I think I'm going to be making a few tabatières every time I make bread now. They really are pleasing to have on hand.

You folks in the US are celebrating Thanksgiving soon - this type of roll would be perfect for the Thanksgiving table!

-Elizabeth

 

edit: I had to google to find out what "Suas' AB&P" meant. Aha!!  Advanced Bread and Pastry by Michel Suas.