SC - FWD: From Bonne

[Michael F. Gunter]

> ... If you had access to one of those large ovens there the therml mass of
> the oven was the heat source for baking 

Bread.  And more bread.  And even more bread.  And then some of those 
wonderful desserts like Canisiones.  I've always wondered what the 
different pastries would do if they were baked in something other 
than a conventional oven.  Would the dough be more tender, would it 
cook faster, slower?  Would the glutens make a better bread in a 
different heat source.  

Can you tell I'm a baker at heart?


Melbrigda
There was som deceptyon or frawdulent
induction that hath made her to condescende 
therunto

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