More Wildness: Lame Fun with Layering

Pascual Method Robed BreadSourdough September summary: ; playing with our new lame; attempt at recreating Josep Pascual’s robed bread; dough a variation on Tartine bread; adding a topping of sunflower seeds, pepitas, and sesame seeds to the inner layer; shaping went quite well; scoring fractionally improved; an entry for Sourdough September;

After looking at fabulously scored loaf after fabulously scored loaf on FB, YouTube, and library books, I couldn’t wait to try again.
– me, blog from OUR kitchen | Lame Scoring Continues (Sourdough September 2020)

One sort of decorative scoring that Scott D (Scott’s Various Sh*t) linked to in the BBBabes’ FB group was particularly intriguing.

My latest loaf taught me an interesting technique. When forming the loaf put aside a bit of the dough. Roll it out. Form the loaf and roll the top in seeds. I used Everything bagel seasoning. Then put the rolled out dough over it and do final rise in the fridge. This gives it kind of a double crust on top and the seeds and especially the garlic don’t burn. The original had you oil the underside, which then keeps the layers separate. Then when scored with a rose pattern the top layer curls up. Mine is the first. The second is the inspiration. I forgot the oil which was a good thing. And the bread is delicious.
– Scott D, FB | Bread Baking Babes and Friends – 7 September 2020
I found this layering technique at the joyosity Instagram account who got it from the ana_is_baking Instagram account. Who got it from the Sourdough_Nouveau (Lisa Clayton) instagram account.
– Scott D, FB | Bread Baking Babes and Friends: 9 September

lievito naturale: Pane Foderato Spicchi
lievito naturale: Pane Foderato Spicchi

Scott went on to say that Lisa found it at Andrea Bianchi’s site Lievito Naturale, who in turn was copying image(s) he had seen of Josep Pascual’s bread that Andrea Bianchi calls panini incamiciati (literally “jacketed breads”).

I have failed to learn what Josep Pascual calls the bread, so we have decided it will be called “Robed Bread”.

But they are too cool!! Obviously, I had to try making this bread!

Josep Pascual - 9 August 2017

According to the Greek Baking School in Keratsini, just 5km away from center of Piraeus, Josep Pascual is a Spanish baker who travels world-wide to teach his “Pascual Method” –

which includes slow maturation breads and amazing decorations. He has been teaching to Portugal, Italy, Holland, Belgium, Israel, Finland, Mexico, Germany, Russia, Chile, India and others.

~ ~ ~ ~ ~

Pascual Method Robed Bread

Pascual Method Robed Bread

To achieve the above, here is the breadcrumb trail I followed:

Two nights ago, as I prepared leavener for making bread, I decided yesterday was the day to try out Josep Pascual’s cool look.

After weeks of having to re-feed the starter in the morning and then mix the bread around noon – because the kitchen was too warm, we’re back into having to put the oven light on to make sure there’s a spot in the kitchen that is vaguely warm. I’m not complaining. Or at least I’m not complaining now…. :lalala: If the weather could stay like this all year round, I’d be thrilled. It’s sunny and bright, going up to between 16C and 26C during the day, and dropping down to just below 10C at night.

Yesterday morning was beautiful! The starter floated obediently, and I mixed the bread, following our Tartine red miso variation. But instead of adding rye flour, I used mostly wheat flour, with just a hint of buckwheat.

When it came to shaping, I had to guess about how much to set aside for the outer layer. As I was rolling it out, I realized I should have set more aside. The outer layer is very very very thin. Paper thin. Next time, I will definitely use a larger amount of dough.

Pascual Method Robed Bread

The inner layer has pepitas, sunflower seeds and sesame seeds. The outer layer is brushed with olive oil on the inside before surrounding the inner layer completely. The outer layer is only half rolled out. Alas, I completely forgot to keep taking pictures…. :stomp:

Pascual Method Robed Bread

I invariably sift whole wheat flour that goes into the actual bread dough. The bran that was sifted out is placed on the bottom of the loaf after shaping. (I was so pleased with myself for remembering to take a picture at this point.)

A thicker outer layer will probably also help with scoring. Again, I forgot to get the camera out to show the scoring before the bread went into the oven. Duh.

Pascual Method Robed Bread

We tasted the bread this morning – both as bread and as toast. It. Was. Delicious. It was especially delicious as toast with fromage de Chaumes.

Pascual Method Robed Bread

It was also fabulous in chicken sandwiches for lunch.

Pascual Method Robed Bread

Of course, this shaping method could be used with pretty much any bread dough. I’m thinking that the inner section could be filled with seeds rather than merely covered with seeds on the outside. Perhaps I can remove part of the dough for the outer layer in the proofing stage, and then mix seeds into the larger amount.

This might be the perfect shaping for poppyseed bread! It shouldn’t be too difficult to alter the recipe to use wild yeast instead of commercial yeast. And I’m sure that I could add the poppy seeds after the first rise – that way I could separate some of the dough for the outer layer. What do you think? Would it work?

edit 24 September 2020: Here is another YouTube video (in Spanish) demonstrating how to shape, score, and bake Josep Pascual Robed Bread so the outer layer will spring up and out in the oven:

Pan de masa madre en dos capas, esta es la receta que utilice, una receta por cada pan. ( pane incamiciato ) [Sourdough bread in two layers, this is the recipe I use, one recipe for each bread. (jacketed bread)]

(Phooey… I see that our English translation of “robed” may be slightly incorrect. Still, “robed” and “jacketed” are close enough that I’m not going to go back and make corrections. Maybe for the next Robed Bread. Maybe.)

It’s Sourdough September

It's Sourdough September

This post is to “share the delicious delights of genuine sourdough”, “encourage more people to bake genuine sourdough”, and “help people to say no to sourfaux and avoid paying a premium for something that simply isn’t the real deal”.

Wild thing, you make my loaf spring
Since 2013, the ninth month of the year is when the Real Bread Campaign goes on a mission to help everyone discover that: life’s sweeter with sourdough!
The aims of #SourdoughSeptember are to:
    ▪ Share the delicious delights of genuine sourdough
    ▪ Encourage more people to bake genuine sourdough
    ▪ Celebrate the small, independent bakeries that bake genuine sourdough
    ▪ Help people to say no to sourfaux and avoid paying a premium for something that simply isn’t the real deal
In 2020, a special focus is helping more people to discover that a sourdough starter is a gateway to every type of bread on the planet. This year we’ve welcomed many #LockdownLoafers around the world starting (or resuming) love affairs with sourdough bread, some baking or buying it for the first time.
– Real Bread Campaign, | Sourdough September


[L]a práctica, con conocimientos, te permite mejorar tu hacer y encontrar el saber….
– Josep Pascual, 20 May 2020


Pascual Method Robed Bread
My attempt at scoring the inner and outer layer didn’t quite work as well as hoped. The leaf patterns on the outer layer just barely show up. And some of the scoring of the outer layer went a little deep so the seeds got lost. Next time will be better. I know it will….

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