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Shaun in TO

seeking help with bread instructions

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1285 posts
Joined: Mar 12, 2006

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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.

Link: http://www.epicurious.com/recipes/recipe_views/views/234245


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