[Sca-cooks] bread, again
Terry Decker
t.d.decker at att.net
Mon Apr 5 20:24:52 PDT 2010
> 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
The baguette is a combination of active yeast, high initial temperature and
moisture injection into the baking chamber. I haven't worked out the
correct procedure yet, but I will, I will. As for enriched breads, I do
love my stollen.
Bear
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