[Sca-cooks] Manchet
Michael Gunter
countgunthar at hotmail.com
Tue Sep 11 11:19:16 PDT 2007
>He says to "mold it into manchets, round and flat; scotch around the
>waist to give it leave to rise, and prick it with your knife at the
>top".
I like the method. And, seeing how my bread rose, I think it
would work perfectly that way. The next time I make it I'll
give that a shot.
I was just thinking of trying to make the average "peasant loaf"
round bread but the hatbox sounds so much better.
>I suspect the poofing out at the top might be prevented somewhat by
>the pricking with a knife.
I agree.
>Markham says "a gentle oven", BTW, Gunthar. You might try for 325F
>and see what happens.
That's why I went with 350F. Any hotter and I didn't consider it a
"gentle oven". I also just used the modern bread recommendation.
325F could work.
>Also, how big did you make them?
It was bigger than recommended in period. I probably would have
been better off cutting the risen dough in two pieces and making two
loaves. The loaf was formed in about a 6" diameter circle and 3" or so
domed. It rose to around twice that size when baked.
>Adamantius
Yers,
Gunthar
_________________________________________________________________
Discover sweet stuff waiting for you at the Messenger Cafe. Claim your
treat today!
http://www.cafemessenger.com/info/info_sweetstuff.html?ocid=TXT_TAGHM_SeptHMtagline2
More information about the Sca-cooks
mailing list