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David Wolff
Joined:
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21-Feb-2006
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Started On : 18-Sep-2006 at 04:07:19 PM, #Views : 6057
Topic Subject : Re: Re: Bread Casting |
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What a terrific idea, using plaaster molds to make bread. I would think it is not unlike making clay pots...this just has a human form to it. Kudos to you. Now for the chef in me, lubricating the molds would cause a loss of detail because the dough would be able to slip past the fine details instead of "rising" into them. Without the lubrication, the rising dough would not be able to "slip past the details and would in fact expand into them.
On the other hand, plaster cast into a mold, lubricated or not, is not subjected to constant movement like a ball of rising bread dough would be in the same mold. In addition, the bread dough is elastic and plaster is not. The movement and elasticity of the dough conspires against the artist when trying to capture details.
Plaster does not have either of these properties in liquid form. Essentially, the plaster is dead mass. it is able to creep into the finest details and stay put unless acted on by someone physically moving the mold or otherwise agitating the plaster. The dough is a living mass, constarntly moving and changing shape until baked. I can see how lubricating a mold for bread dough yields less detail than an unlubricated mold. It will also result in a lighter bread crumb and and overall better quality for consumption. You must have had a lot of trial and error attempts before landing on the right recipe.
Congratulations to you on your work! I cannot wait to try it on a smaller scale myself.
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