[Sca-cooks] bread, again

[Antonia Calvo]

Terry Decker wrote:
>>> When I hear the term "French bread" rather than a specific name, it 
>>> usually means an enriched white bread <snip!>
>>
>> Really?  I think crisp, unenriched baguette.
>
> "French" bread in most American cookbooks is a bastardization of 
> reality derived from the soft bread of the 16th Century referred to as 
> "French bread" or "pouf".  France has many wonderful breads of which 
> the baguette is one of the more recent additions.  I tend to think of 
> then by name rather than "French bread."  A few of the ones I've 
> prepared are documented in the Florilegium.  The baguette, I am still 
> trying to master. 


I've never really done baguette-- I don't really have the right 
equipment.  I *can* make excellent enriched breads, though :-)


-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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