I want to try to recreate something I've seen in a magazine, but there are no instructions for technique (no recipe for that matter, but I can improvise there)--not sure if I can add a link, but will give it a shot since it's only the cover of a magazine.
What I am trying to figure out is how to make the bread slice. This is traditional Danish rye bread, which I can make or buy. Do I freeze it and slice with a meat slice to get it that thin? I am wondering what characteristics the bread should have to make this work (denser, wetter, etc?). Then, if I am able to get the very thin slices, how do I shape them? I'm thinking they should be brushed with butter or oil to get them a bit soft, then baking them on/over something to give the desired shape, like metal bowls or something for them to rest on as they bake.
Any ideas? I'm a good cook but technique gets me every time.
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