[Sca-cooks] tart crust question

[Terry Decker]

The edge color is wrong for a mating between loaves, as is the edge pattern.
Scoring the circumference and piercing the top won't give you that
particular shape of loaf either.  You press the top to get the galette
shape.

In this case, I would say you have either a cut and stuffed loaf or it is
something on the order of a dough wrapped brie.

Bear


>While it does look funny around the edges, that could be caused by
>multiple loaves baking next to each other and fusing together (like
>modern hamburger and hot dog buns).  Those marks combined with the
>dimple in the top match the description of a manchet given by Peter
>Brears in "All the King's Cooks".  He says that the manchets were
>formed, cut around the circumference, and then pierced at the top, all
>in order to get a nice shaped loaf that didn't rise too much in the
>center.
>
>- Doc