Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 253

No particular dough is reserved to this shape, but it is best if it is stiff in texture. After mixing and bulk fermentation, the dough is scaled off into pieces for the tops and bottoms (top and bottom loaves was a Chichester (Sussex) name for this shape). The top is joined to the bottom by pressing through the centre of the top with the fingers. After a final proof and, if required, slashing the top surface, the loaf is baked on the oven bottom at 230°C for 60 minutes.