Working with Bread Doughs

CREATING THE OBJECT

Basic Process

  1. all dough parts must be joined with water, using a brush or fingers
  2. adhere thin pieces of dough by pushing an instrument through them like the eraser of a pencil, toothpick, screwdriver
  3. shape objects directly on a baking sheet or piece of foil on a Teflon or aluminum sheet
  4. impressing can be done with any variety of objects
  5. cut straight edges with a sharp knife, pizza cutters, carrot slicers
  6. ragged edges can be smoothed by a finger dipped in water
  7. small objects can be baked solid (not hollow)
  8. large pieces can be baked over foil shapes
  9. very small objects can be baked on toothpicks
  10. add hanging devices before baking: ornament hooks, bend wire, circles from pop top drink cans, paper clips
  11. hair, fringe, and similar effects are created by pushing dough through a garlic press, or lengths of cooked spaghetti can be added (raw noodles or pasta in any shape can be added to dough and then baked) 5
  12. sequins, plastics, metallic fabrics can be baked into the dough at low temperatures
  13. branches, twigs, pods, acorns, seeds, shells, can be baked into dough
  14. breaks and cracks in baked pieces can be repaired with white glue forced into the crack…fresh dough can be added between broken pieces then rebaked and covered with paint
  15. if an object softens, rebake and reseal
  16. do not eat this dough

BAKING THE DOUGH

  1. bake until thoroughly dried and almost rock hard
  2. 275°F-325°F (140°C-160°C) for ½ hour per ¼ “ (6 mm) thickness (dough remains whiter at lower temperatures)
  3. if a part browns more than another part, cover the brown with foil and finish baking

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