Bread stamp with honeycomb pattern

Bread stamp with honeycomb pattern

Enhance home-made breads and rolls with an even, decorative honeycomb structure. The honeycomb stamp is suitable for all kinds of dough - from large Valais rye bread to slightly larger Weggli. How is it used? Hold the stamp briefly in a little flour so that it does not stick to the dough, then press it firmly into the dough pieces without piercing them; if too little pressure is applied, the pattern will disappear again during baking. What is the stamp suitable for? For shapely breads and rolls that are baked after a short resting time. For example: Form six balls from a white flour dough, press flat and leave to rest for about 45 minutes. Then stamp, leave to rise again in a warm place for about 60 minutes, spread with egg wash and bake in an oven preheated to 220 °C top and bottom heat for 10-15 minutes until golden brown. Optionally, spray a little water into the hot oven to create steam and keep the rolls soft. With the bread stamp with honeycomb pattern, you can create even patterns in no time at all.