French Split Loaves

Ingredients

• Use the same dough as for the long loaves; best if a little firmer.

Method

1. 1

   Scale and mold in the box; then form in long loaves of the Vienna shape, and set these on the board or bench.

2. 2

   When they are all molded and have proved slightly, dust with flour and press each loaf along the center with a long narrow rolling pin, just like the split rolls.

3. 3

   Set the loaves split-side down in cloth-lined boxes, pinch up the cloth between, and let prove.

4. 4

   Turn split-side up onto the peel, put in the oven and bake on the hearth (without washing), to a nice color.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 123. The excerpt below is the record exactly as published.

FEENCH SPLIT LOAVES. Use the same dough as for the long loaves; best if a little firmer.

Cook this with the app: pantry check, scaling, and the assistant.