[Sca-cooks] bread, again

[Antonia Calvo]

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


Mmm... I like brioche.

-- 
Antonia di Benedetto Calvo

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