Bread sculpture is edible art

The idea of bread sculpture is something I came upon in a used bookstore in West Chester, PA. I was there on a family outing and while everyone else visited their favorite stores, I stumbled upon a shop on a side street, just off the main drag. I'm always looking for new baking ideas, and for the incredible sum of $1, I got all the inspiration I needed in a paperback book "Bread Sculpture the Edible Art" by Ann Wiseman.



I had a sourdough sponge in the works and tried the fish loaf recipe. Well to be fair, I kind of winged it, with 4 cups flour, 1 cup sourdough starter, 1 Tbsp salt and 1 Tbsp sugar. I let the dough rise twice, a few hours each time. Then I shaped and cut the fish and put it on a greased sheetpan. I pricked it with a fork, gave it a pumpkin seed for an eye and an egg wash. Baked for about 20 minutes at 400 degrees.

Bread sculpture and more ideas at Amazon books