|By Susan J. Greene, Esquire on Friday, March 24, 2000 - 03:40 pm: Edit|
I recently purchased a wonderful bread book, by Treuille and Ferrigno, called, Ultimate Bread, and in it there is a recipe for brioche that calls for a mold 7" in diameter and 6" deep. I have looked everywhere locally and on the net, does anyone know where I can find such a deep mold? I do not want a pomodoro or pannetone mold. I want a brioche mold. Thanks, Susan J. Greene, Esquire
|By tj on Friday, March 24, 2000 - 04:14 pm: Edit|
this size is made by MATFER france, i have seen it in wiliam sonoma stores.although it is not 6" deep.looks more like 4.5" deep to me.
|By jeee2 on Friday, March 24, 2000 - 05:54 pm: Edit|
Try making it first, you might be glad you couldn't find the mold.
I've used kougeloff molds, muffin tins too.
The dough can be a tricky sticky one, especially if you lack a mixer.
|By Susan J. Greene, Esq on Saturday, April 01, 2000 - 03:52 pm: Edit|
Thanks, for the suggestion, but I really am looking for 7" in diameter and 6" deep. I think I saw the MAFTER one and it was not deep enough. My fear is that I will wind up with an awful mess in the oven and a lot of wasted effort. I know how it is with bread baking after this past year's worth of experimenting. Anyone else?
|By tj on Saturday, April 01, 2000 - 09:07 pm: Edit|
each size of mold calls for a specific amount of dough. the 7" matfer mold should be used with about 500 grams or alittle over 1 pound of dough.
so, make the recipe scaled down to the size of the mold you have and not the other way, looking for a mold to fit the recipe :-)