Ciril Hitz

Scroll

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Preparation info
  • Yield:

    4

    scrolls
    • Difficulty

      Easy

Appears in
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
Baking Artisan Bread

By Ciril Hitz

Published 2008

  • About

The scroll is an attractive bread with a graceful shape, and easier to make than either the baguette or épi. Try using cornmeal on top instead of flour. It is also the best baguette dough for freezing for later use.

Method

Prepare Formula One (Baguette Dough) through the last stage of step 6, Preshaping/Shaping, rolling out the dough longer and thinner to 20 inches (50 cm) instead of the 14-inch (35-cm) baguette size.

  • Final Proof/Panning

    Take the 20-inch (50 cm) rolled-out dough and loosely coil up the ends in o