{"id":12851,"date":"2017-09-29T09:44:11","date_gmt":"2017-09-29T07:44:11","guid":{"rendered":"http:\/\/bake-street.com\/?p=12851"},"modified":"2026-04-08T12:30:29","modified_gmt":"2026-04-08T10:30:29","slug":"wheat-spike-bread","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/wheat-spike-bread\/","title":{"rendered":"Wheat Spike Bread"},"content":{"rendered":"

I had long wanted to make a Wheat Spike Bread<\/strong>. I find it so beautiful and striking that I don’t know how I haven’t thrown myself with it before… Well, I do. I don’t have enough hours in the day to do everything I want! So I’ve finally brought it to you and, besides, I’ve made a video so that you can see in detail how to make them at home. These are always of great help depending on what processing.<\/p>\n

This bread is made with the same dough that we would prepare to make a baguette. Like the shaping process, we will follow the same steps as when we made this variety of bread. The difference, in this case, lies in the final appearance that we will give it by providing cuts along its surface to simulate a spike.<\/p>\n

<\/p>\n

This wheat spike bread can remind us of \u00a0epi bread, but this is something different, especially when making the cuts to score it. But in the end, the process is still the same.<\/p>\n

\"Pan <\/picture><\/div>\n
Going beyond….<\/h5>\n

One day watching Pinterest<\/a>… – said this way it seems that I use it every now and then, but no, I visit it every day and several times! I was looking at boards, pictures… and I got epi breads. Of course, as you can imagine, I felt like doing it and I kept some photos because I would know that I would do it soon.<\/p>\n

At first they were going to be epi breads, but since it happens to me many times, I changed it on the fly. It’s not an easy scoring<\/strong>, but it’s worth giving it a chance to feel like “baker sculptors”. In the end we know that the result is going to be good, because the bread will be.<\/p>\n

Should I take anything into account when I’m getting ready to cut this bread?<\/h5>\n

Yes.<\/p>\n

When we score\/cut a bread, we do it for a purpose that goes beyond making explosive and beautiful bread. What we do is direct and guide our bread so that it “explodes” where we indicate it to and release the gases, avoiding unpleasant surprises.<\/p>\n

From this point of view, we know from experience that one of the consequences that we suffer when we make a fail scoring is that the crumb is damaged. Apart from the displeasure of seeing bread we don’t like. This is a bad thing for the trade and we’ve all experienced it.<\/p>\n

In this case, we are making many cuts along its entire surface<\/strong>. We are therefore creating many escape routes for the gases that will also damage our crumb. You can’t have everything and sometimes you have to choose. This time, don’t expect a superb crumb where we have made many cuts.<\/p>\n

But the result is very gratifying, without a doubt it is worthwhile to make one day of Edward Scissorshands and enjoy while we sculpted our breads.<\/p>\n