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On Thu, 26 Jan 2006 06:41:56 GMT, (Kathy in NZ) wrote:

>On 25 Jan 2006 10:11:33 -0800, "aem" > wrote:
>
>>Kathy in NZ wrote:
>>> [snip]
>>> I used my bread machine to mix the dough, then did the rest by hand. I
>>> am keen to try another batch next weekend, to perfect them.
>>>
>>Careful, trying to perfect French bread can become an obsession. ;-)
>>Julia Child went through all sorts of tips and tricks trying to get the
>>perfect combination of crustiness and airy interior. Does your
>>recipe/procedure talk about misting or putting a pan of water in the
>>oven?
>>
>>Incidentally, when I was making bread I discovered that it often went
>>stale faster than we could eat it. Learned an important lesson from
>>that, namely, that (after making bread crumbs until you have more than
>>enough in the freezer) it is OKAY to throw out the stale stuff and make
>>a new loaf. -aem
>>
>Yes to misting. I was supposed to spray the loaves with a fine mist of
>water before cooking. I had nothing to spray them with, so flicked
>water lightly over then and also put a pan of water in the oven.

Hi Kathy - we have an authentic boulangerie in our suburb in Auckland.
The owner/proprietors (French) imported the ovens from France because
they said they couldn't get them here. The baguettes at this place
are authentic - believe me! And this place makes the best brioche I
have had outside France. They make to order - and it IS expensive -
but so so yummy. I like to order from them on the phone to keep up
my French! Sometimes it works, sometimes it doesn't.

Cheers

Daisy

Carthage demands an explanation for this insolence!