Batch Bread: Pinning Technique
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Irish Batch bread is baked..... in a batch, all together, where the inside loaves have no outer crust. The tin used to bake batch bread has a high wooden frame surround to support the loaves during proof and bake. Following the moulding of the Batch loaves, they are pinned by pushing a floured finger into the top and pressing all the way to the bottom of the loaf. This action gives stability and uniformity to the loaves as they rise in proof and bake.
Griffin, James. A. (2020). Batch bread: pinning technique. Videorecording. Dublin: Technological University Dublin, doi:10.21427/10c7-d310