CookEat Recipe
French Bread Flutes Before Baking
Twelve pointed flutes shaped and proofed from half a batch of prepared French bread dough.
Method
Steps
Step 1
Turn one full batch of finished, risen French bread dough onto a lightly floured work surface. Roll it out and divide it into twenty-four equal pieces.
Step 2
Roll the pieces into balls, cover with a clean dry cloth and let them rest for about four minutes, protected from draughts. Set twelve balls aside for separate rolls and use the remaining twelve here; these are the half-batch of dough listed above.
Step 3
Place a clean duck proofing cloth, considerably longer than its board, on the board. Arrange it in folds about two inches high and two inches apart to form channels.
Step 4
With your hands, roll and press each of the twelve remaining balls into a rounded flute about four and a half inches long, pointed at both ends. Place them in the cloth channels about one inch apart.
Step 5
Cover with a clean dry cloth and leave in a warm place around 80°F for about forty-five minutes, until doubled in size. Keep the shaped flutes for subsequent baking. Do not eat or taste the raw dough.
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