The Pétrin

In recent years at the same time, my mother asked me to prepare breads fantasy format "tiny" for a traditional festive meal where it is customary to decorate the table of dishes served in miniature of the dinette (!). Last year, in full baking frenzy, I wanted to accompany my mini loaves a "creative" most original and fun to stay in the spirit of the festival .. . and this is how I created a "monster." In fact a monster, this bread-crocodile was so successful that this year, I wanted to start over by going again with a tap of my sources Bakery, Xavier petitboulanger. And thus was born The Turtle .. round and golden, and since I had the dough, I gave him a companion (c) route, Mr Crocodile

To achieve this kind of fancy bread, it is preferable to use a paste Viennese more flexible to work the dough and presents the advantage of not "Grigne" ie tear on the surface randomly, which could distort the model. Like last year I used my bread dough caterer adapted from the recipe given by shuttle Fiji I always prepared on the basis of a kilo of flour. , il faut 650g de pâte levée que l’on divise en 8 morceaux de poids suivants: The shaping is done when the dough first. For shaping Turtle, you need 650g of dough that is divided into 8 pieces following weights:

• 300g for the body
• 75g for the head
• 25g for the tail
• 50g for the shell
• 50g each dough (4)

1st stage

Form each piece into a ball regularly without tight dough. Shape legs, head and tail width regular then refine one end to form a drop.

2nd stage

Arrange the shaped flange drop in on a baking sheet covered with parchment paper overlapping pointed ends to make them join them: start by laying out and sticking 4 feet, then put his head glued to the other edge and the tail by placing the rounded side at the joint (see photo). Before curling the legs and back and gently flatten the ends.

3rd stage

Tighten the ball of 300g for the body (working again Boulaga for the dough forms a firm ball steady, well-sealed below) and put it over the skeleton.
Spread roll the last piece of dough 50g so that its diameter is slightly higher than that of the body (remember that the dough is elastic and tends when slack back on itself). With a thimble, cut 5 holes to include the shell. Plenty of flour to prevent dough to withdraw and drop the shell on the body gently

(It is possible to slightly moisten the body of the turtle on the front edges of the shell file for the latter to adhere perfectly).

4th stage

With scissors or sharp cutting dough, make 2 incisions in the leg to be fingers.
Turtle cover with a cloth and let rise 45 minutes to 1 hour.

Th6 Preheat oven (180 ° C).

Just before putting mouth cut with sharp scissors and push 2 raisins to represent the eyes. Brown turtle with a whole egg beaten with a pinch of salt and bake. Bake approximately 20 - 25 min until the turtle reaches a uniform golden brown (check the bottom which must be cooked, otherwise return to the oven a few minutes by placing a sheet of aluminum foil to prevent over colors too). Cool on rack.

, For shaping Mr. Crocodile,

I unfortunately no pictures or details on the weight of dough since last year, I had not had time to do so (and I did not know whether the result would be high!) and This year, I did it quickly because it was the dough without the intention of publication ..

But you can always go to Xavier for the photos until I make another explanatory note if you are interested!

Other ideas of bread mock lobster, carnival masks, hearts, the hedgehog, the custom etc. ..

Source: lepetitboulanger