LOAVES OF DIFFERENT FORMS

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (5)
  1. Divide the portion of dough intended for one loaf into two parts of unequal size, the smaller one being little more than a third of the whole.
  2. Make the two parts into the form of very thick cakes.
  3. Place the two cakes one on the other, care being taken that there shall be no flour between them.
  4. Press the cakes together.
  5. Make a deep indentation in the centre of the upper one, sometimes by the baker's elbow.
Original Text
LOAVES OF DIFFERENT FORMS. The common shape of bakers’ loaves is given by dividing the portion of dough intended for one loaf into two parts of unequal size, the smaller one being little more than a third of the whole. These are made into the form of very thick cakes, and then placed one on the other, care being taken that there shall be no flour between them, and then pressed together, and a deep indentation made in the centre of the upper one, sometimes by the baker’s elbow.
Notes
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