[Sca-cooks] Manchets

[Stefan li Rous]

Femke said:
<<< I believe the recommendation for semolina was to strew on the baking sheet to prevent sticking.  It was in response to Bear's faboo description of his experimentation with manchet based on Markham's recipe and period weights.  In that light, it's actually not a bad idea. >>>

So what is the advantage of using semolina flour (or cornstarch/corn flower) for this instead of the flour you are already using or "regular" wheat flour of some type?

Is it more the fact that you want something coarse? Or something that burns at a higher temperature or something else?

Is this something you need to do on the floor in a thermal mass oven as well? Or just something you need to do in a modern type oven?

Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****