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|Shaun in TO||
seeking help with bread instructions
Joined: Mar 12, 2006
Posted to Thread #2102 at 7:33 am on May 29, 2006
I'm looking at a recipe in Gourmet in which you roll out the dough into a round, roll it up jelly-roll style, and then form into a coil. I don't get this coil part. A coil to me is like a Slinky, or a spring, and I can't picture how I shape a roll of dough that is fat in the middle and thinner at each end into a spring. Do they mean like a snail shape? Or braid the thinner ends? (The blurry photo is no help.) Appreciate any help, thanks.
Other messages in this thread:
- 2102. seeking help with bread instructions [LINK] - Shaun in TO - 7:33am on 05/29/06 (2)
- Shaun I think they mean coil as in coil it around itself, like one of those mosquito coils. - Marg CDN - 9:07am on 05/29/06
- Your dough should be uniform in its cylindrical form--not fat in the middle and thin on the - Durward - 10:31am on 05/29/06