I WAS looking for bread proving bowls made out of willow or cane....You know the ones that leave a lovely spiral in the crust of the bread? Yeah, they are sooo expensive, so I guess I will search for the materials and try to make them myself.
Ok, back to the Baguettes or Bread Sticks as I know them.....The cloth you are need is called a Bakers Couche or a Couche Cloth....and they aren't cheap either....but after doing some research...all you really need is some Heavy Canvas.......the width of the baking tray you will use all the time. But don't cut the length, until you know how many rolls you can support on the chosen tray....I can tell you the measurements of my cloths though...
I looked up canvas in the phone book...and it was easy as there was only one in the book in our area....On the way home from taking mum to do some much needed clothes shopping..(DS19 had a rostered day off, so he pushed mum in the wheelchair today...It's far to far for her to walk in the shopping centres)........
Oh yeah...On the way home I went via Illawarra Canvas in Dapto....and after trying to explain on the phone what I wanted to do with a piece of canvas....the lovely gentleman there gifted me a piece of canvas................
I'm very fortunate, as I had enough canvas to make cloths for two trays both lengthways AND widthways...You'll see what I mean in a minute..(when I stop blabbing on)....
Onto the making......the fun part.
After cutting out the required length of canvas....make sure you flour it well...get in there and run it in. If you don't you run the risk of your dough sticking....a very high risk too............
|To get the estimated length of the canvas...|
I used my rolling pin as a guide to how big each baguette may be.
Laying the rolling pin down as I gathered up the canvas,
repeating until I ran out of room on the tray.
|Measure each piece of dough to the same weight|
This ensures you get even sized rolls at the end.
Below I am forming longer baguettes by using the length of the tray.
If you scroll down further, you will see where I also used the width of the tray for forming shorter baguettes or rolls in this case.
|I was just able to fit 4 baguettes on the baking tray....to rise.|
All in all, not a bad experiment so far.
|see the magic..how plump they are....|
and rustic! Oh...Artisan....that's the one.
|Using a piece of grease proof paper...|
slide the paper just beneath the dough
|Gently roll the formed baguette onto the paper...|
then move over to your baking tray.
|Position the Paper sheet on the tray|
and unroll the baguettes; back onto the tray.
This way they bake nice and even all round.
|Soy, Linseed, Almond, Sunflower seed & Pumpkin seed.|
And rustic too....Ooops! Artisan...lol
|4 seeded bread-sticks|
and 6 rolls (short, fat bread-sticks)
Oh...the tray you rise them on needs to be a similar size to the one you bake on......No point rising a breadstick; only to find out it's too long to fit in your oven...That would make me mad. I just used the same trays.
Using a smaller loaf recipe of just plain white..I also made some rolls using the same technique...Only this time I used the width of the tray....
|weighing each roll to ensure the same sized rolls.|
|see how I supported the canvas...my two trays were now in the oven baking 4 baguettes...|
I sure hoped they came out before these finished rising.
|keeping the warmth of the oven in...|
I must build a fold-down shelf above the stove...
to prove my breads on..(good idea nellymary)
Apart from about half of my housework list, and helping mum try on clothes for most of the day....this is what I accomplished....after I got back home.
Oh....sorry for the long post...but if you have been following along...You'll probably know by now that I ramble a whole lot.