Tag Archives: How to do

July 14th, 2012

How to form a triangle bread

To shape a triangle bread is not complicated.

You start by forming your dough to a ball and let it rest for 15 – 20 min (1).  Now flatten the sides of the ball, forming a higher triangle in the middle (2) with “wings” attached to the triangle. Fold the “wings” into the middle (3 – 5) so that a triangle is formed. Shape the edges of the triangle to sharp points. Then turn the loaf seamside down (6).

Wie man ein Dreick-Brot formt

January 22nd, 2012

How to laminate dough (for puff pastry or croissants)

g9424englishThe light and flaky layers of puff pastry, croissants or Danish pastry is created by enclosing butter layers in the dough, something called laminating. The butter layers seperate the dough layers and trap the steam during baking creating the typical honeycomb structure.

When laminating two different kinds of folding the dough can be distinguished: the single fold and the double fold

For the single fold the dough is folded in thirds like a letter.

For the double fold the dough is folded from both sides into the middle and then fold in half.

When rolling the dough after folding to a square again, I always roll in the direction marked in the photos above, starting in the middle to remove trapped air.

December 26th, 2011

How to form a Star

Sterne formen

To shape little stars out of dough is very easy. I made some picture for a little “How to..”.

Shape the dough to balls. Now flatten the balls and make a cut in the middle of the dough with a knife or a credit card. Rotate the card 1/3 and cut again, repeat it for a third time, leaving six points in the middle (see picture). Turn the dough inside out, so the points are now outside, forming a star.

November 26th, 2011

How to form a Christstollen

Christstollen formen

If you did not bake a christstollen until now, you should do it now because a good christstollen should be stored for four weeks before eating so that the aromas can melt into each other.

I baked my Christstollen recipe which I developed two years ago. It is still my favourite.

Two years ago I searched still for the best method to form the Stollen. Now I have found a method that worked good for me: Continue reading