[Sca-cooks] Manchets

[Antonia]

On 1/12/2010 6:58 AM, Elise Fleming wrote:
> Brekke wrote:
>
> >You might want to try coarse semolina flour instead of corn flour 
> next >time.
>
> I'm confused.  Why would someone want to use semolina flour instead of 
> wheat flour.  (Is wheat flour what you meant by "corn flour"?  Corn 
> flour is a totally different substance in the US.)  If the flour is 
> coarse, wouldn't it make a less-smooth bread?  I thought that manchets 
> were more "top of the line" for bread.
>

I think what's being referred to is the coarse corn meal being used to 
stop the bread sticking to the baking sheet.


-- 
Antonia di Benedetto Calvo

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