seeking help with bread instructions

[shaun-in-to]

I'm looking at a recipe in Gourmet in which you roll out the dough into a round, roll it up jelly-roll style, and then form into a coil. I don't get this coil part. A coil to me is like a Slinky, or a spring, and I can't picture how I shape a roll of dough that is fat in the middle and thinner at each end into a spring. Do they mean like a snail shape? Or braid the thinner ends? (The blurry photo is no help.) Appreciate any help, thanks.http://www.epicurious.com/recipes/recipe_views/views/234245

 

[Marg CDN]

Shaun I think they mean coil as in coil it around itself, like one of those mosquito coils.

Starting from the centre and coiling out but flat, not like a slinky. Then if it starts to raise in the centre, and I imagine it will, just push it down a bit.

Sounds good.

 

[durward]

Your dough should be uniform in its cylindrical form--not fat in the middle and thin on the

ends. Then you make a coil as Marg describes--you are starting from the middle and making a **flat** spiral outward by winding the cylinder around itself. Seal the end to the side of the coil. Put in the round pan.