Creative Bread Shapes

29 May
Penis-shaped bread

Photo by Liza Puglia

Ever since I’ve started taking pastry classes, my head has been filled with crazier and crazier ideas. I’ve started wiping down the dinner plates before serving them to my husband and myself. I’ve begun to arrange little sprigs of rosemary or basil and creatively pour sauce. Somehow presentation has become important. 

So the other day while I was planning the baguette I was going to make for a French dinner party, I had a brilliant idea…Penis-shaped baguette! I won’t act like I’m the first to think about it, the inspiration probably came from some distant memory of window-shopping at Legay Choc in Paris (I was always to timid to actually go in, don’t look the penis-shaped tarte aux framboises in the eye!)

But none the less, I now had the inspiration and just needed the recipe. For any bread recipe (except for bagels!), I always consult my trusty Bread Baker’s Apprentice by Peter Reinhart. Reinhart knows good bread takes time and fermentation, he knows the meaning of poolish, biga and pâte fermentée and when to use them. He also has an absolutely fabulous recipe for pain de campagne, which he notes, is perfect for creative-shaping. Hmm…creative shaping, you say?

The recipe produces a soft, but easy to shape dough, with a little bit of chew thanks to the addition of whole-wheat flour. It was ideal for shaping into, I must say, a quite realistic penis and will be my go-to recipe for all future, um, creative-shaping projects.

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4 Responses to “Creative Bread Shapes”

  1. Pamela Foye June 1, 2012 at 7:05 am #

    Love your creative baking Kelly! The bowtie pasta dish looks yummy too.

    • kvolman June 3, 2012 at 2:19 am #

      Thanks! That was a boeuf bourguinon with bowtie pasta.

  2. forkyou June 13, 2012 at 1:33 pm #

    HA! LOVE the baguette! I used to make chorizo art but the baguette is so much better. http://pickuptheforkbuenosaires.files.wordpress.com/2010/08/img_5825.jpg?w=210&h=158

    • kvolman June 13, 2012 at 1:38 pm #

      Ha, thanks! The best part is that you can dry it out in the oven and it lasts foreveeerrrr!!

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