Posted by Matt on April 07, 1998 at 22:21:35:
In Reply to: Re: Your Breads. posted by Gerard on April 07, 1998 at 13:58:12:
: Matt,
: I only LIKE to make french bread, occasionally pain de Mie ,
which is actually English pullman bread...the French stole it.
: Sometimes I do 6 grain but not lately, recently we've started
making petite fours so bread is just something to get done and
in the baskets. : Everyone and their uncle is doing breads...and
some really excellent breads too so I prefer to emphasize what
no-one else is doing.
: I allow 15 minutes to roll bread and thats all.
: You know how many croissants I can roll in the time it takes to roll a baguette?
: about 10 X 1.
: 20 croissants fit in the same oven space as every 5 bread. Bread's a loser for me but I like doing it, it sets the tone for the day, if the bread goes wrong ....
I was going to sugest a long yeasted sponge Italian bread, but
since you feel that way, I won't. You could make the dough and
the sponge at the sametime get 24 hr out of the sponge and not
have to deal with the long proof times.
15 min. for your bread. Man you push hard! Way make baguettes,
make longs (batades) or rounds.
I made english muffins at home the other day. The local
hockey team contacted me to start production on a new puck.
They were just a tad rubbery. Oh, well just foolin around with
a recipe I found.
Made a marangue type cookie last night, No one was more surprised
than myself when they came out good. Beginner luck. Now I have to
do it again.
Madeleleines are out. They liked them, but it wasn't what they
were looking for. Oh well nothing ventured nothing gained.
See ya,
Matt
P.S. You used to wear clogs? Your kidding :-)