So this here is an interesting shaped bread, which starts life as a baguette dough. We would suggest that you use a standard baguette recipe, but if you don't have one you can use a bulk fermented bread recipe such as our white dough available here; BREADucating Bulk Fermented Bread Recipe
As we said the dough starts life as a baguette. Roll out the dough to the same length as a normal baguette, but ensure that the middle is slightly thicker than both ends. You can then roll the tail into a spiral shape and arrange the body and head as per the picture. It may not look like much now, but the dough needs to be proved before the finishing touches are made to it. Prove your dough as long as you normally would and then move onto step 2.
Once the dough is proved, sieve the bread with flour. You will need the following to finishing your seahorse bread:
The next step will show a picture of the finished bread which is achieved through snipping the dough at different areas to achieve different affects.
Using your scissors, snip the dough to achieve the final decoration as per the picture. Key areas are as follows:
Cut a mouth and eye for the raisin to be placed in. Then work around the outside of the body to create the frills all the way round the tail including in the coiled part. Cut a fin in the centre of the body and then add some smaller snips for the scales to the body as well.
When your master piece is finished, it should resemble something like the picture opposite. The only thing left to now is bake it.
The final result...
So once its fully baked it should look something like this. We love making this bread so if you need any help or guidance just let us know by getting in touch. We only hope you enjoy making it as much as we did!