I have a question about the recipe "Nonno Corrado's Everyday Tuscan Bread" from Francesca Andreani. Can you give a little more information about how to shape the loaves? I'm not clear on the process.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
amysarah is a trusted home cook.
Perfect timing - I have a batch rising right now (bread baking is a great distraction from work!) and was just wondering the same thing. Rolling a dough snake onto itself would seem to form a coil, not a crosissant shape- which I as sum means wide in center, narrow at ends.
That should read: ...which I assume means... So many years in, still no edit button!
Croissants are made from flat triangular pieces of dough, not "snakes."
This is a good example of how a photo or two would be much more helpful and illustrative than text instructions.
Out of oven - haven't tasted yet, but it looks and smells wonderful. Two small loaves. Also in terms of forming it - it did look more or less like a (stubby) croissant after coiling the dough.
This way, one is enough. Maybe.
Super-Sized Pocky Sticks
Keep Plants Alive This Summer
What's Topping Lists
Korean Summer Noodles
Grow an Entire Pizza