[Sca-cooks] Queston on Flours

[Philip & Susan Troy]

Terry Decker wrote:

> A fine bolted, aged whole wheat pastry flour gives better results with the
> manchet recipe than most off-the-shelf whole wheat flours.  A high gluten
> bread flour is better yet.  Remember, what they really wanted for manchet
> was Wonder bread.


I remember being shocked to discover that the Dunkin' Donuts chain used to sell (and may still), something called French Rolls, which were sort of cylindrical but poufy, flattish on top and bottom, about the size of your two fists... I remember thinking they looked almost exactly like manchets.


Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98