| Dave Bell |
On Tue, 15 Mar 2005, Janet Bostwick wrote:
> > not artisan-style breads. Can you imagine a baguette or a peasant-style
> > miche with the texture of wonder-bread?<g>
> > Graham
> >
> For many people, French bread is anything that comes in that long
> shape--regardless of crumb texture or ingredients in the dough. Otherwise,
> why would that grocery store 'French' bread that is available hot every
> afternoon a 4 be so popular?
> Janet
Well, there is the undeniable appeal of almost *any* truly fresh, warm
bread... Supermarket "french" bread is sort of like mass-market (American,
anyway) beer: A very carefully engineered, consistent product, and a good
representation of a style that, while I may not like it, many people do.
Dave
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| Eric Jorgensen |
On Tue, 15 Mar 2005 12:37:41 -0800
Dave Bell <dbell@TheSPAMFREEBells.net> wrote:
> On Tue, 15 Mar 2005, Janet Bostwick wrote:
>
> > > not artisan-style breads. Can you imagine a baguette or a
> > > peasant-style miche with the texture of wonder-bread?<g>
> > > Graham
> > >
> > For many people, French bread is anything that comes in that long
> > shape--regardless of crumb texture or ingredients in the dough.
> > Otherwise, why would that grocery store 'French' bread that is
> > available hot every afternoon a 4 be so popular?
> > Janet
>
> Well, there is the undeniable appeal of almost *any* truly fresh, warm
> bread... Supermarket "french" bread is sort of like mass-market
> (American, anyway) beer: A very carefully engineered, consistent product,
> and a good representation of a style that, while I may not like it, many
> people do.
Ahh, I fondly remember the first time i baked bread at a friend's house.
Tipped a loaf out of it's pan and went looking for a sharp, serrated
knife.
"What are you doing?! You can't cut bread right out of the oven!"
"Uh, I can't?"
"Yeah, it gets all mangled"
"What?"
"And it gets a weird texture when you store it."
"uhh?"
So i rolled it onto it's side and cut it into 3/4" thick slabs, steam
pouring out, and watched the whole loaf get buttered and devoured in about
2 minutes by the amazed onlookers.
Just placed my order for a 15"x20" Fibrament-D stone. Don't think I'll
be carting it around to show off my baking prowess with it, though.
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