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
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!
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
To achieve the above, here is the breadcrumb trail I followed:
- shaping method:
» FB | Bread Baking Babes and Friends, Scott D: 7 September 2020
» Instagram | Joyosity: “wrapped” sourdough rose
» Instagram | ana_is_baking: Rose Sourdough
» Instagram | Sourdough_nouveau (Lisa Clayton): sourdough rose; B&W Layered Semola Rimacinata Sourdough (Semola Rimacinata is remilled semolina)
» Lievito Naturale: Pane Foderato Spicchi (literally “covered segments bread”)
» YouTube | Marina Mar: Josep Pascual demonstrates how to shape panini incamiciati (jacketed breads)
1. Josep Pascual – panini incamiciati – prima parte
2. Josep Pascual – panini incamiciati seconda parte
» FB | Josep Pascual: photo 9 August 2017
» FB | Pascual Method: Pascual Method; photo 19 February 2020; photo 8 March 2018; photo 26 March 2017
- bread recipe:
» our take on Chad Robertson’s Tartine “Basic Country Bread” (replaced the rye flour with buckwheat flour; replaced the salt with 8 grams salt and a small spoonful red miso; added pepitas, sunflower seeds, and sesame seeds to the top of the inner layer)
» our take on Jane Mason’s Natural Starter made with 100% ‘no additives’ Whole Wheat Flour
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…. 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.
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….
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.
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.
It was also fabulous in chicken sandwiches for lunch.
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)]
- YouTube | Mapat Aguilar: “El encamisado” pan de masa madre (“The jacketed” sourdough 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
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, Sustainweb.org | Sourdough September
[L]a práctica, con conocimientos, te permite mejorar tu hacer y encontrar el saber….
– Josep Pascual, 20 May 2020
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….
» Lame Scoring Continues (Sourdough September 2020)
» Wordless Not-Wednesday: Peach Rescue (Sourdough September 2020)
» Adventures in Scoring (BBB August 2020) (popsicle stick straight lame handle)
» Tartine variation: light rye with red miso (bookmarked)
» Still Wildly Baking… Tartine Bread, revisited (Sourdough September 2019)
» Wild Pull-apart Bread (BBB September 2019) (Sourdough September 2019)
» If at first you don’t succeed… (Sourdough September 2019)
» Virtually Photo-less Not Friday: Tasting Somebody Else’s Sourdough (Sourdough September 2019)
» Almost Wordless Not-Wednesday: Not Genuine??? (Sourdough September) (2018)
» Wild Bread Notes (or… KISS) (Sourdough September 2017)
» And we have a new pet… (Jane Mason 100% whole wheat starter, July 2017)