I am going through the recipes, one by one, in Special and Decorative Breads (Bilheux, Escoffier et al c.1987)
I want to bake horseshoes twists.
directions state "Standard bread or country style bread"
the procedure starts by preparing a long split loaf, les fendus (which I've sort of mastered using a long dowel) . Next, directions indicate to "twist each loaf so that the split makes two complete rotations over its entire length" Then "place each loaf in a light leaf floured elongated rising mold"
this does not make sense to me because the finished bread does not look "twisted". perhaps it's a translation problem from French to English
anyone familiar with this 2 volume book or recipe?
Sorry, not familiar with that book, but I found a short video - not sure if it is any help.....
https://webtv.hotellerie-restauration.ac-versailles.fr/Formes-des-pains-Fer-a-cheval-ou-couronne?lang=fr
Lance
thank you for the video link. I am so impressed that you found it!
now the translated to English directions makes sense,
You're welcome!
A tip for regional searches (though I didn't need to use it this time) is to use Bing rather than Google and set the country and language as required - France/French in this case. Then enter the search phrase in French.
You will get much more relevant hits by doing it this way.
Lance
that is a very good suggestion. Much appreciated
Diane
Just because the final product doesn't look 'twisted' doesn't mean the process doesn't make sense. When baking, the bread can stretch a bit and lose the definition of the swirls, especially if you're using a longer rising pan. As the dough rises and bakes, the swirls might become less noticeable, but the inside will be more uniform and interesting.