Page 34 - NA_3_4_2009

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32 Pastry & Baking
North America
Artisan Baker
5.
4. Roll out the dough to about
1
/
8
” -
3
/
16
” (3.5 on a metric
sheeter.) The final dimension for these projects is 16-18”
by however long the dough gets at this thickness. Spread
the filling evenly using an offset spatula, leaving the bottom
inch free to brush on some egg wash. Roll up the dough
(not too tightly) into an even log. No matter what the
shape, keep the seam on the bottom when making any cuts.
5. Place the log of sweet dough beside the loaf pan to be used.
Cut the dough to length by giving an additional 2” on either
end of the form.
6. Cut the dough log lengthwise down the center, exposing
the filling from a top view.
7. Gently twist the two sides together and place them in the
oil-sprayed loaf pan. Set aside to proof for a minimum of
60 minutes.
8. The dough before and after proofing.
9. Glaze right after baking and sprinkle with some coarsely
chopped pistachio or hazelnuts down the center of the loaf.
8.
4.
6.
7.
8.
9