Amy's signature bread is semolina with raisins and fennel seed. It's amaizing how many things you can do with one dough.
The dough is made from durum semolina and corn meal. The twists start out innocently enough.
They get folded letter style.
Next they get dunked in water (or sprayed heavily) and rolled in coarse corn meal.
Then they're sliced and twisited...
...proof for about an hour...
...and baked!
They are very tasty.
The "torpedos" start out the same way.
I have learned tat starting out properly is very important to shaping. Folding the dough to vreate straight sides is the first step.
The bottom fold is the beginning of surface tension.
The top fold really sets the foundation for a well shaped torpedo.
This mess is not as ugly as it may seem. Folding down the top corners sets the "football' shape in motion.
From right to left, the dough is folded down over my thumb. The left hand turns over the top and pulls the dough tight.
Two trips over the thumb and then the final seam.
Et voila!
These get the same corn meal coating as the twists.
A little heat, a little steam...
...not half bad.
This stuff is almost like eating cake. The durum semolina makes for a very tender crumb. The corn meal coating makes for a nice crunch.
I am working as an extern at Amy's Bread in NYC. I have spent 3 days a week, 8 hours a day, shaping bread @Amy's. Next week it's on to a different rotation.
In today's yeast fest it's batards and twists.
The heel of the right hand closes it.
.
I am a lucky man.
I am working as an extern at Amy's Bread in NYC. I have spent 3 days a week, 8 hours a day, shaping bread @Amy's. Next week it's on to a different rotation.
